adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green chicken curry with bok choy
Green chicken curry with bok choy
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious Thai green chicken curry in 30 minutes.
Ingredients:
  • 4 single (about 180g) chicken breast fillets, trimmed
  • 9.20 gm vegetable oil
  • 2 lemon grass stems, pale section only
  • 56.00 gm purchased green curry paste (Song Gai brand)
  • 1 large garlic clove, crushed
  • 1 x 400ml can light coconut milk (A Taste of Thai brand)
  • 24.40 gm fish sauce
  • 70g (1/2 cup) frozen peas
  • 2 baby bok choy, leaves separated and halved lengthways, washed, drained
  • 125.00 ml (firmly packed) large fresh basil leaves, washed, drained
  • Cooked jasmine rice, to serve
Instructions:
  • Slice the chicken into 2cm thick slices, cutting across the grain for tenderness. Heat half of the oil in a wok or large frying pan over medium-high heat. Cook half of the chicken, turning occasionally, for 2-3 minutes until sealed and browned but not fully cooked. Remove from the wok and set aside. Repeat with the remaining oil and chicken, achieving a perfect seal and golden color. Remove from the wok and set aside for later.
  • Cut the lemongrass into 3cm lengths and tenderize by striking all over with the back of a knife on a chopping board. Add lemongrass, curry paste, and garlic to the wok. Cook over medium heat, stirring, for 1-2 minutes until fragrant.
  • Pour in the velvety coconut milk and savory fish sauce, then bring to a lively boil over high heat. Lower the heat to medium and simmer, partially covered, for 2 minutes.
  • Add the chicken back to the wok and let it simmer for 3 minutes without covering.
  • Toss in the peas and bok choy, then cover and cook for 3 more minutes until the chicken is fully cooked and the bok choy stems are tender-crisp.
  • Add the fresh basil leaves and cook briefly until they are just wilted. Serve right away with the jasmine rice.

Similar Recipes