- 1 baby bok choy
- 2 green onions
- ¾ teaspoon cornstarch
- ½ cup light coconut milk
- 1/3 cup reduced-sodium and fat chicken broth
- 1 tablespoon Thai fish sauce
- 2 boneless and skinless chicken breast halves
- 3 teaspoons vegetable oil, divided
- ½ to ¾ teaspoon red curry paste
- 1 tablespoon lime juice
- Hot, cooked rice
1. Separate the bok choy leaves, then cut both stems and leaves on the diagonal into ¼-inch-thick slices. Discard all but 2 inches of the onion greens. Slice thinly on the diagonal and set aside.
2. Put the cornstarch into a measuring cup and whisk in a couple tablespoons of coconut milk. When smooth, whisk in the remaining milk. Combine broth and fish sauce. Slice each chicken breast in half crosswise, then lengthwise into thin strips.
3. In a heavy skillet, heat 1 teaspoon oil over medium heat. When hot, put the bok choy stems into the pan and stir-fry 2 minutes. Add the leaves and cook another minute. Remove from the pan.
4. Pour the remaining 2 teaspoons oil into the pan. When hot, add chicken and cook, stirring, about 3 minutes, or until just cooked through. Remove from pan. Put the curry paste into the pan, mashing briefly with the back of a spoon. Add green onions, saving a few for garnish, and stir briefly. Remove pan from heat and slowly add coconut milk, stirring until well-blended with the curry. Put back on heat and stir in broth. Simmer a couple minutes, until thickened. Pour juices that have accumulated around chicken into the pan and simmer 30 seconds. Stir in lime juice, chicken and bok choy. Simmer a few minutes to blend, then spoon over rice. Sprinkle reserved green onions on top.
From "A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet" by Brooke Dojny and Melanie Barnard