Thai Green Curry Chicken with Jasmine Rice and Charred Bok Choy

Ingredients

• 12 oz boneless, skinless chicken breast, cut into bite-sized pieces
• 3 tbsp Thai green curry paste, authentic brands like Thai kitchen or aroy-D
• 1 can (13.5 oz) full-fat coconut milk, do not shake; use the thick cream from top first
• 1/2 cup chicken stock, low-sodium
• 1 1/2 tbsp fish sauce, essential for authentic flavor
• 1 tbsp palm sugar or brown sugar, balances heat and saltiness
• 1/4 cup fresh Thai basil leaves, add at end; regular basil is inferior but acceptable
• 2 whole fresh green Thai chilies, sliced; adjust for heat tolerance
• 8 oz baby bok choy, halved lengthwise
• 3/4 cup jasmine rice, uncooked; yields ~1 1/2 cups cooked
• 1 1/2 cups water for rice
• 1 tbsp lime juice, fresh squeezed
• 1 tbsp neutral oil, for charring bok choy
• to taste kosher salt

Instructions

1. 1

   Start jasmine rice: Rinse rice under cold water until water runs clear. In a small pot, bring 1 1/2 cups water to boil, add rice and salt, stir once, reduce heat to low, cover, and simmer 12-15 minutes until tender and water is absorbed. Keep covered off heat.

2. 2

   Heat a large skillet or wok over medium-high heat. Add 2 tbsp of the coconut cream (the thick part from top of can) and green curry paste. Toast for 2-3 minutes, stirring constantly, until fragrant and darkened slightly.