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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.

Ethan Mick

over Brown Rice

Chicken & Coconut Curry

Boneless, Skinless Chicken Breasts

Brown Rice

Light Coconut Milk

Yellow Onion

Garlic

Baby Bok Choy

Yellow Curry Paste

Tomato Paste

Ingredients

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 the rice:

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.

Cook & chop the chicken:

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**.

Prepare the remaining ingredients:

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.

Start the curry:

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!