Thai Curried Chicken and Bok Choy – Gai Galumblee

May 20, 2023May 20, 20230 1
Thai Curried Chicken and Bok Choy recipe for a delicious lunch or dinner
in Main

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 peppercorns
1 teaspoon coriander root
1/4 teaspoon salt
3 boneless skinless chicken breasts
2 cans unsweetened coconut milk
1/2 teaspoon ground galangal ( may sub ground ginger )
3 cups chopped bok choy
2 tablespoons curry paste
1 tablespoon fish sauce ( nam pla )
1 teaspoon brown sugar ( preferred palm sugar )
1 tablespoon lime juice
Thai chile ( for serving )
steamed rice ( for serving )

Nutrision Information

Servings Per Recipe
4
Calories
463
Sugar
7g
Fat
38g
Thai curries are known for their flavorful combination of spices, herbs, and coconut milk. This recipe for Thai Curried Chicken and Bok Choy, also known as Gai Galumblee, is a classic example of this delicious cuisine. The dish is traditionally served with steamed rice and is perfect for a quick and easy weeknight meal. The curry paste used in this recipe is made with a combination of aromatic herbs and spices, including lemongrass, coriander, and galangal. These ingredients are not only delicious but also have many health benefits. Thanks to the bok choy and chicken, this dish is a great source of lean protein and fiber, making it satisfying and nutritious. Give this recipe a try for a flavorful and healthy meal that is sure to satisfy.

Instructions

1.Grind the peppercorns, coriander root, and salt together in a mortar and pestle until a paste forms.
2.Cut the chicken breasts into bite-sized pieces and set aside.
3.Heat one can of coconut milk in a large wok over medium-high heat, stirring consistently until the coconut oil starts to separate from the milk.
4.Add the ground spice paste to the wok and stir until fragrant.
5.Add the chicken to the wok and cook until browned on all sides.
6.Add the bok choy, curry paste, and remaining can of coconut milk to the wok and stir well.
7.Bring the mixture to a simmer, stirring occasionally, and cook until the chicken is cooked through and the bok choy is tender but still crisp.
8.Stir in the fish sauce, brown sugar, and lime juice.
9.Serve with steamed rice and sliced Thai chile on top for an extra kick of heat.

PROS

This dish is packed with flavor and is perfect for a quick and easy weeknight meal.

It is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Bok choy is a nutrient-dense vegetable that contains high levels of Vitamin C, Vitamin K, and fiber.

CONS

The curry paste and fish sauce used in this recipe can be high in sodium and should be consumed in moderation.

It is important to check the ingredients in your curry paste and choose one that does not contain added sugars or preservatives.

HEALTH & BENEFITS

This recipe is a great source of protein, healthy fats, and vegetables.
The bok choy in this recipe is a cruciferous vegetable that is rich in antioxidants and may have anti-inflammatory properties.
The spices and herbs used in Thai cuisine, such as galangal and coriander, have been shown to have antimicrobial and anti-inflammatory effects on the body.

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