Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
  • salt and pepper
  • 2 tablespoons oil
  • 2 cloves garlic ((minced))
  • 2 slices ginger ((minced))
  • 2 tablespoons Thai red curry paste
  • 1 cup coconut milk ((235 ml))
  • 1 small bunch choy sum ((or baby bok choy))
  • A handful of cilantro ((chopped))

Instruction

  • Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the curry paste and fry for another minute.
  • Turn up the heat to high and add the chicken. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum. Cook until the choy sum is wilted and stir in the cilantro. Serve over rice.