In this hearty dish, tender bites of chicken and bok choy are cooked in a vibrant mix of sweet coconut milk, spicy yellow curry paste, and rich tomato paste. We’re serving it all over a bed of nutty brown rice, which is perfect for soaking up all of the bright flavors.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 c Brown Rice
- 1 3/4 Light Coconut Milk
- 1 Yellow Onion
- 2 Garlic
- 10 oz Baby Bok Choy
- 1 tbsp Yellow Curry Paste
- 2 tbsp Tomato Paste
Instructions
Instructions
Cook the rice:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Cook & chop the chicken:
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic.
Start the curry:
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced onion and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, curry paste, and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the coconut milk (shaking the can before opening). Increase the heat to high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.
Finish the curry & serve your dish:
Add the chopped bok choy leaves to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat. Add the chopped chicken; stir until combined and heated through. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Enjoy!