i make this dish every couple of weeks, and each time it’s just a little bit different than the last. the mountain man eats this over rice, or with extra broth + rice noodles. i tend to eat it just as it is, a wonderfully curry stew of chicken and vegetables. this recipe is on the mild side, so definitely have some hot sauce ready for those of you who like a little bite to your thai food. and feel free to mix and match your vegetables for this – the recipe is for the standard bok choy version, but as you can see in the picture above, i’ve added potatoes, carrots, zucchini, yellow squash, and tomato. bean sprouts and cilantro make excellent garnishes as well. if you’re vegetarian, just omit the chicken – the dish is just as flavorful without it. for a lighter version, add one cup chicken or vegetable broth – it dilutes the flavor a bit, but works well for a soup. enjoy!
2 14 oz cans of coconut milk (use at least one can full fat, and make sure not to shake it up)
2 tbsp thai red curry paste
2 boneless, skinless chicken breasts, cubed
6 kaffir lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce (this is essential!)
1 cup of chicken or vegetable stock (optional)
1 8oz package rice noodles or cooked rice (optional)
2 cups bok choy, chopped
heat a large saucepan or wok over medium-high heat. open one can of coconut milk (full fat) and scoop the thick coconut cream from the top into the saucepan. once the cream melts into an oil, add the thai red curry paste and stir constantly till blended. once bubbling, add the chicken, stirring frequently until the chicken is cooked through, approximately 5-7 minutes.
add the remaining coconut milk from the first can, plus the second can of coconut milk, chicken stock (optional), lime leaves, ginger, and fish sauce. simmer for 15-20 minutes, until the broth has begun to thicken. remove from heat.
carefully remove the lime leaves from the broth and add the bok choy till softened, about 5 minutes. ladle into large bowls, either over noodles, rice, or as is. serve immediately.