Asian curry chicken
Published Thursday, November 2, 2017 1:14PM CST
Brighten up a weeknight with this fun stir-fry! Experiment with yellow, red and green Thai curry pastes to find the one you like best.
1 480 mL can coconut milk
1 ½ tbsp yellow curry paste, Thai style
1 tbsp fish sauce
1 tbsp brown sugar or palm sugar
2 kaffir lime leaves
2 tbsp canola oil or coconut oil
1 small onion, peeled, cut in half and then cut into ½” slices
1 carrot, thinly sliced on the diagonal
1 lb boneless, skinless chicken breasts, cut into 1” cubes
1 hot pepper, minced (seeds removed, optional)
2 cup thinly sliced bok choy
handful cilantro leaves
handful roasted unsalted peanuts or cashews
1 lime, cut into wedges
3 cups cooked jasmine or other white rice
In a small pot, mix together the coconut milk, yellow curry paste, fish sauce, brown sugar and lime leaves. Bring to a simmer and let gently cook while you prepare the other ingredients.
Heat a wok over high heat. The wok must be hot before proceeding. When the wok is hot, add the coconut oil, onion and carrot and quickly stir fry about 1-2 minutes. Add the chicken and cook until almost cooked through. Pour over the hot coconut milk mixture and bring to a boil. Simmer about 5 minutes, then add the bok choy. Cook until wilted.
To serve, spoon some cooked rice into a bowl. Spoon over some of the chicken curry. Garnish with cilantro leaves, peanuts and a wedge of lime.