Easy Bok Choy And Chicken Curry Food

THAI CURRIED CHICKEN AND BOK CHOY - GAI GALUMBLEE

Steps:

• Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
• Slice chicken into 2-inch strips.
• Heat wok over med-high heat.
• Add coconut milk, coriander root paste, galangal powder, 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.

BOK CHOY AND CHICKEN

Steps:

• Wash bok choy very well.
• Slice across the leaf at about 1/2 inch intervals.
• Discard the bottom when you get to the part with no green on it.
• Drain thoroughly.
• Chop chicken breasts into 1/2 to 1 inch chunks.
• Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
• When oil is hot, add garlic.
• Saute for a few seconds, then add chicken.
• Saute until slightly browned all over (no pink showing on the outside).
• Add bok choy and stir-fry for about half a minute, until just wilted.
• Add soy sauce and sherry.
• Cover and cook until chicken is done; about 10 to 15 minutes.
• Serve over steamed white rice with soy sauce or teriyaki sauce.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
• In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
• Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.