Thai Red Curry Chicken Stir-Fry with Bok Choy

1. 1

   In a small saucepan, combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods. Bring to a boil, then reduce the heat to maintain a simmer.

2. 2

   In a saucepan, combine water and salt and bring to a boil. Stir in jasmine rice. Reduce heat to low, cover, and cook until the rice absorbs the water, about 15 minutes.

3. 3

   Toss the chicken thighs with the curry paste.

4. 4

   Heat peanut oil in a wok or large skillet until shimmering. Add the remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook, stirring, until they start to color and soften, 2 to 3 minutes. Stir in the chicken and cook until no longer pink, 3 to 4 minutes. Add the bok choy and shiitake mushrooms and cook for 3 to 4 minutes.

5. 5

   Ladle 1 cup of the chicken broth mixture into a bowl and whisk in the cornstarch.

6. 6

   Pour the chicken broth–cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until the sauce thickens, 1 to 2 minutes. If the sauce seems too thick, thin it with more chicken broth. Squeeze lime juice into the sauce.

7. 7

   Serve the chicken over the rice and garnish with cilantro and Thai basil.

• Calories 484.86 kcal ▲ High 24%
• Protein 31.03 g ↗ Good Source 62%
• Carbohydrate 60.82 g 22%
• Total Fat 14.42 g — Moderate 18%
• Saturated Fat 3.44 g — Moderate 17%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 110.25 mg ▲ High 37%
• Sodium 1066.92 mg ▲ High 46%
• Dietary Fiber 4.69 g — Moderate 17%
• Total Sugars 4.98 g --
• Added Sugars 3.74 g — Moderate 7%
• Calcium 37.86 mg ⌄ Low Source 3%
• Iron 2.67 mg — Moderate 15%
• Potassium 118.74 mg ⌄ Low Source 3%
• Vitamin A 117.25 mcg — Moderate 13%
• Vitamin C 76.55 mg ↗ Good Source 85%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Soy 🌱
• Corn 🌽
• Garlic 🧄
• Onions 🧅