Description
This beautiful red curry bowl is a comforting dish complete with rice than can be made in less than half of an hour. Now that’s a solid autumn recipe.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- salt and pepper
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1 small bunch choy sum or baby bok choy
- A handful of cilantro, chopped
Instructions
- Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the curry paste and fry for another minute.
- Turn up the heat to high and add the chicken. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum. Cook until the choy sum is wilted and stir in the cilantro. Serve over rice.
- Category: Main