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Thai Curried Chicken and Bok Choy - Gai Galumblee 

I made this for dinner tonight and it was pretty good.  It was also easy to prepare.  I got the bok choy, fresh galangal, and curry paste (I used red curry) from a new Asian market that has opened up in the area.  Some curry pastes are hotter than others.  Start off with a small amount and check to heat level.  It's easier to add heat than to take it away.

Thai Curried Chicken and Bok Choy - Gai Galumblee 

1/2 tsp.  peppercorns 
1  handful of cilantro, leaves and stems 
1/4  teaspoon salt 
3  boneless skinless chicken breasts  
1 (14  ounce) can unsweetened coconut milk 
1-inch piece of fresh glangal, peeled and minced (1/2  teaspoon ground galangal or ground ginger maybe substituted)

3  cups chopped bok choy 
2  tablespoons curry paste  (red or green)
1  tablespoon fish sauce (nam pla) 
1  teaspoon brown sugar (preferred palm sugar) 
1  tablespoon lime juice 
Thai chiles (for serving) 
steamed rice (for serving) 

Using a mortar and pestle, grind salt, peppercorns, galangal, and cilantro leaves and stems until they become a paste.

Slice chicken into 2-inch strips.

Heat wok over med-high heat.  Add coconut milk, cilantro paste, and chicken.  Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.

Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.

In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
Add to wok and stir well.

Serve with sliced Thai chillies over steamed rice in a bowl.

posted by: artichoke72 at 00:47 | link | comments |
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