- 2 teaspoons peanut oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons grated fresh ginger root
- 1/4 cup chopped lemon grass
- 2 teaspoons crushed red pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 skinless, boneless chicken breast halves - cut into thin strips
- 1 onion, thinly sliced
- 2 cups bok choy, shredded
- 4 cups water
- 1 (10 ounce) can coconut milk
- 1/4 cup fish sauce
- 1/4 cup chopped fresh cilantro
- In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
05/18/2018
recipepes.com
Adrienne's Tom Ka Gai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
