Tom Ka Gai

Name: Tom Ka Gai
Ingredients: 2 teaspoons peanut oil; 2 garlic cloves, thiny sliced; 2 tablespoons freshly chopped coriander; 2 tablespoons grated fresh gingerroot; 2 teaspoons crushed red pepper flakes; 2 tablespoons chopped lemongrass; 1 teaspoon ground cumin; 2 boneless skinless chicken breast halves, cut into thin strips; 1 onion, thinly sliced; 2 cups bok choy, shredded; 4 cups water; 400 ml coconut milk; 2 tablespoons fish sauce; 1 teaspoon ground coriander

14 ingredients

6 steps

Ingredients

2 teaspoons peanut oil
2 garlic cloves, thiny sliced
2 tablespoons freshly chopped coriander
2 tablespoons grated fresh gingerroot
2 teaspoons crushed red pepper flakes
2 tablespoons chopped lemongrass
1 teaspoon ground cumin
2 boneless skinless chicken breast halves, cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
400 ml coconut milk
2 tablespoons fish sauce
1 teaspoon ground coriander

Directions

1

Heat peanut oil in a large saucepan over mediu heat.
2

Stir in garlic,ginger, lemon grass, red pepper, ground coriander and cumin and cook until fragrant, about two minutes.
3

Stir in chicken and onion and bring to boil, stirring until chicken is white and onion translucent, 5 minutes.
4

Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.
5

stir in water, coconut milk, fish sauce and chopped coriander.
6

Simmer until chicken is thoroughly cooked and flavours are well blended, about 15 minutes.