Thai Curried Chicken and Bok Choy - Gai Galumblee

This was perfect despite a few changes I was forced to make due to locally available ingredients. I asked Sue about the type of curry paste to use and she said she normally uses Thai red curry paste. Locally only green Thai curry paste was available, but they did have Red Thai curry sauce. I decided to use the sauce and doubled the amount as paste would have been more concentrated. The other thing is that they were out of fish sauce. I had read that fish sauce was a type of brewed soy sauce with anchovy in it. The Store had Pad Thai sauce available and anchovies were in the ingredient list. I substituted that with along with a small splash of soy sauce. Other than the forced substitute I followed the recipe as written and served it over a bed of Jasmine Rice. It tasted so good if I hadn't made it myself I would have sworn it came from a restaurant. The only confusion I had in the recipe steps was at steps 5 and 6. Step 5 says to simmer the chicken until cooked 8-10 minutes. Then step 6 says to add the bok choy and cook until it is crisp done 10-12 minutes. I was afraid since the chicken was fully cooked in step 5 it might get over done. However it was just fine. This is a definite keeper Sue. Thanks for sharing such a delicious and easy to make recipe. I will definitely make this one often!

This recipe is amazing! We were unable to find coriander root so I subbed one garlic clove and ground coriander to make the paste. We also added some chiles with the chicken. The key to a super flavorful dish is using the correct curry paste. We went to our local Asian market and got Mae Ploy Red Curry Paste. It's an authentic thai curry that is amazingly flavorful. Other than the substitution above we followed the recipe exactly. Next time we will add more bok choy, red bell pepper and bamboo shoots for some extra crunch.

This is delicious. I first tossed the sliced chicken in a little flour before browning it in some grapeseed oil. Accordingly, I reduced the simmering time in step 5 to around two or three minutes. I was able to obtain coriander root, but had to use ground ginger in place of galangal. I used 1 can of coconut cream instead of coconut milk, and thinned it down with around a cup of water. I roughly sliced about 400 grams of flat brown mushrooms, and sauted these separately before tossing them in towards the end of the cooking time. I used green curry paste which I had on hand. I will definitely make this again, and would happily prepare it for guests. Thanks for a great recipe - so easy too!

The flavors in this are very good, and I'm sad to give this 4 stars. The reason is that I added only 1 can coconut milk and it was PLENTY wet (even a little too much, if you ask me) and I think that 2 cans would result in absolute soup. I'm sorry Sue. Otherwise, excellent. Very simple but beautiful flavors. I used chicken thighs instead of breasts because that is what I had on-hand. I also used ginger rather than galangal as suggested and had to use regular cilantro rather than corriander roots (I read on another site that this would be an acceptable substitution). We added some red bell peppers for color and they were great. I think straw mushrooms would be a nice addition too. We used green curry paste. The lime juice adds a wonderful touch. We served on a bed of brown jasmine rice- wonderful flavors!