Bok Choy and Chicken Curry

Ingredients

Chicken breast

1 pound, cut into bite-sized pieces

Bok choy

4 cups, chopped

Red bell pepper

1, sliced

Onion

1, chopped

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Curry paste

2 tablespoons (red or green, depending on heat preference)

Coconut milk

1 can (13.5 oz)

Fish sauce

1 tablespoon

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Salt

to taste

Fresh cilantro

for garnish

Cooked rice

for serving

Oil

for cooking

Instructions

1. In a large pan or wok, heat a couple of tablespoons of oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes, or until fragrant and the onion is translucent.
3. Increase the heat to medium-high and add the chicken pieces. Cook until they are browned on all sides, about 5-7 minutes.
4. Stir in the curry paste and cook for another minute, allowing the spices to release their flavors.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the chopped bok choy and sliced red bell pepper. Cook for an additional 5 minutes or until the vegetables are tender but still vibrant.
7. Season with fish sauce, lime juice, brown sugar, and salt to taste. Stir well and adjust the seasoning according to your preference.
8. Serve the curry over a bed of cooked rice and garnish with fresh cilantro for a pop of color and flavor.
9. Enjoy your delicious Bok Choy and Chicken Curry!