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In tonight’s dish, the spicy and aromatic flavors of yellow curry paste—a Thai staple—shine through a lightly sweet coconut milk broth. Sautéed chicken, carrots, and bok choy give the curry plenty of hearty texture, while fluffy rice eagerly soaks up all the complex flavors. (Chefs, this curry paste packs a punch of heat, so be sure to use only as much as you’d like!)

Ethan Mick

with Carrots & Bok Choy

Thai Curry Chicken

Chopped Chicken Breast

Light Coconut Milk

Jasmine Rice

Carrots

Lime

Baby Bok Choy

Dried Shiitake Mushrooms

Golden Mountain Sauce

Yellow Curry Paste

Ingredients

Wash and dry the fresh produce. In a bowl, combine the **mushrooms** and **1 cup of warm water**. Let stand for at least 10 minutes. [Peel](#) the **carrots**; thinly slice into rounds. Cut off and discard the root end of the **bok** **choy**; thinly slice the stems and roughly chop the leaves, keeping them separate. Quarter the **lime**.

Prepare the ingredients & rehydrate the mushrooms:

In a small saucepan, combine the **rice**, **a big pinch of salt**, and **1 1/2 cups of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover and set aside in a warm place.

Cook the rice:

While the rice cooks, pat the **chicken** dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Brown the chicken:

While the chicken browns, drain the **rehydrated** **mushrooms**. Transfer to a cutting board and roughly chop. Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **sliced carrots** and **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant.

Chop the mushrooms & start the curry:

To the pan, add the **browned chicken**, **sliced bok choy stems**, **Golden Mountain sauce**, **chopped mushrooms**, and **coconut milk** (shaking the can just before opening); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly reduced in volume. Add the **chopped bok choy leaves**. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Turn off the heat and stir in **the juice of 2 lime wedges**. Season with salt and pepper to taste. Serve the finished curry and **cooked** **rice** with the **remaining lime wedges** on the side. Enjoy!