Thai Curried Chicken And Bok Choy Gai Galumblee Food

THAI CURRIED CHICKEN AND BOK CHOY - GAI GALUMBLEE

Thai Curried Chicken and Bok Choy - Gai Galumblee image

How to take something ordinary (like bok choy), and turn it into something extraordinary? Here is the curry to do it. Rich with coconut milk, it is a joy in its simplicity.

Provided by PalatablePastime

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 peppercorns
1 teaspoon coriander root
1/4 teaspoon salt
3 boneless skinless chicken breasts
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon ground galangal (may sub ground ginger)
3 cups chopped bok choy
2 tablespoons curry paste
1 tablespoon fish sauce (nam pla)
1 teaspoon brown sugar (preferred palm sugar)
1 tablespoon lime juice
Thai chile (for serving)
steamed rice (for serving)

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.

Nutrition Facts : Calories 519.8, Fat 45.3, SaturatedFat 39.2, Cholesterol 51.3, Sodium 645.9, Carbohydrate 9, Fiber 0.5, Sugar 1.9, Protein 25.7

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups chopped bok choy
1 red bell pepper, seeded and sliced
1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup sake (rice wine)
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
1/4 cup flaked coconut
2 cups quick cooking jasmine rice
2 (14-ounce) can light coconut milk
1/4 cup freshly chopped cilantro leaves, for garnish

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.

THAI LIME CHICKEN WITH BOK CHOY

Thai Lime Chicken With Bok Choy image

Make and share this Thai Lime Chicken With Bok Choy recipe from Food.com.

Provided by Neonprincess

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon peanut oil
8 chicken thigh fillets (or 4 breast fillets)
1 tablespoon fish sauce
2 -3 tablespoons lime juice
1/2 teaspoon lime zest (optional)
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
1 garlic clove, crushed
1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds)
2 -3 baby bok choy, quartered lengthways
1 lime, cut into four slices
2 green onions, sliced thinly
1/4 cup firmly packed cilantro leaf

Steps:

Heat oil in large frying pan; cook chicken in batches until cooked through.
Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
Boil, steam or microwave bok choy until tender; drain.
Add lime slices to same frying pan and cook until both sides are browned.
Divide chicken among service plates.
The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
Serve with bok choy, lime slices and jasmine rice.

Nutrition Facts : Calories 233.3, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 487.3, Carbohydrate 10.1, Fiber 0.9, Sugar 7.3, Protein 28

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