Thai Lime Chicken With Bok Choy Recipes

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
• Serve with bok choy, lime slices and jasmine rice.

THAI CURRIED CHICKEN AND BOK CHOY - GAI GALUMBLEE

Steps:

• Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
• Slice chicken into 2-inch strips.
• Heat wok over med-high heat.
• Add coconut milk, coriander root paste, galangal powder, and chicken.
• Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
• Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
• In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
• Add to wok and stir well.
• Serve with sliced Thai chillies over steamed rice in a bowl.