“Another delicious-sounding Thai recipe from my Thai Cooking School cookbook. Easy and healthy with some zing! Prep time does not include overnight refrigeration time.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Score the chicken several times and rub the curry paste into each cut. Cover and let chill overnight.
  2. When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. Keep warm.
  3. Heat a separate wok, then add 1 tablespoons of the oil. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. Add the vinegar, chili sauce and soy sauce. Remove from the heat.
  4. Arrange the stir-fried vegetables on four serving plates. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. Serve immediately.

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