Sort ingredients
zoeyharris
QR Code
Listen
Pdf
If you are serving with rice, start by cooking it in a rice cooker or on the stove according to package instructions.
Meanwhile prep your chicken. Slice chicken breasts in half to make 6 thin cutlets. Season with salt and pepper and chili powder.
Cook in a pan on medium heat with coconut oil for a few minutes on each side until golden and cook through. Remove and set aside.
Mince your garlic and ginger, slice the bell pepper into thin strips, and roughly chop the bok choy.
Add garlic, ginger, and red pepper to the same pan you cooked the chicken in. Add more coconut oil if needed, and sauté until slightly softened.
Next add the red curry paste and brown sugar. Cook this for 1-2 minutes before adding the coconut milk and stirring.
Bring to a simmer and add the bok choy. Let cook for another few minutes until the bok choy has softened to your liking.
Season with salt & pepper to taste, a pinch of red pepper flakes, and juice of a whole lime.
Serve with the rice, sliced chicken, the curry, fresh cilantro, more lime, red pepper flakes, and enjoy!