Ingredients
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2 teaspoons peanut oil
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2 garlic cloves, thinly sliced
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2 tablespoons ginger, grated fresh
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4 tablespoons lemongrass, chopped
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 onion, thinly sliced
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1/3 lb bok choy, shredded
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3 cups water
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240 ml coconut milk, one can
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1/3 cup fish sauce
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4 tablespoons coriander, chopped fresh
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2 teaspoons red chili pepper flakes, crushed
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1 chicken breast fillet, boneless and skinless cut into thin strips
Instructions
- In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, 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 pak choi and cook until it begins to wilt, 5 to 10 minutes.
- Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.