2 lbs boneless skinless chicken thighs, cut into cubes
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste, or more if you want it spicier. I used 1 tbsp and it was very mild.
1 1/2 cup chicken broth
1 head bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped
Heat the oil in a skillet with a tight-fitting lid over medium-low heat. Season the chicken with salt and pepper. Add chicken to the pan and sear on all sides. Remove chicken and keep warm. Stir in onions, ginger, and garlic and saute until onions are translucent, about 4 minutes. Stir in curry paste and broth. Add the chicken back to the pan. Simmer for about 30 minutes.
Meanwhile, cut up the head of bok choy. I cut the stalks at a horizontal angle and the leaves at right angle. In a separate pan, heat a little olive oil and some of the liquid from the chicken that is simmering, and stir fry the bok choy a bit.
After the chicken has simmered for 30 minutes, remove the meat from the liquid. To the liquid, add the coconut milk, lime juice, and cilantro. Simmer for 2 minutes, and then add the chicken and bok choy to the pan. Combine and let simmer over low/medium heat for 10 minutes.
We ate this with a side of broccoli.
Enjoy!
