Thai Curried Chicken and Bok Choy Gai Galumblee
Dive into the vibrant flavors of Southeast Asia with this Thai Curried Chicken and Bok Choy Gai Galumblee, a dish that perfectly balances spice, creaminess, and freshness. Tender chicken thighs simmer in a rich, aromatic red curry infused with garlic, ginger, and shallots, while baby bok choy adds a crisp, refreshing texture. The combination of creamy coconut milk, tangy lime juice, fish sauce, and a touch of brown sugar creates a sauce that's both comforting and exotic. Finished with fragrant Thai basil and optional red chili for heat, this one-pan dish comes together in just 45 minutes, making it an ideal weeknight meal or a dazzling centerpiece for an Asian-inspired dinner. Serve over fluffy jasmine rice for a complete and satisfying culinary experience. Perfect for lovers of Thai cuisine, this recipe is a must-try for any fan of flavorful curries and quick, wholesome meals.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 4 heads baby bok choy
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 units shallots, finely chopped
- 10 leaves Thai basil leaves
- 1 unit red chili, sliced (optional)
- 3 cups jasmine rice, cooked (for serving)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Rinse the baby bok choy under cold water. Slice them in half lengthwise and pat dry. Set aside.
Heat a large skillet or wok over medium heat. Add the coconut oil and allow it to melt.
Add the minced garlic, ginger, and chopped shallots to the skillet. Sauté for about 2 minutes until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to release its aromatics.
Pour in the coconut milk and chicken stock. Stir to combine and bring to a gentle simmer.
Add the chicken pieces to the skillet and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
Add the baby bok choy to the skillet. Simmer for 3-4 minutes, just until the bok choy is tender but still bright green.
Garnish with Thai basil leaves and sliced red chili, if desired.
Serve hot over jasmine rice.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
