Thai Curried Chicken And Bok Choy - Gai Galumblee

• 8 peppercorns
• 1 teaspoon coriander root
• 1/4 teaspoon salt
• 3 boneless skinless chicken breasts
• 2 (14 ounce) cans unsweetened coconut milk
• 1/2 teaspoon ground galangal (may sub ground ginger)
• 3 cups chopped bok choy
• 2 tablespoons curry paste
• 1 tablespoon fish sauce (nam pla)
• 1 teaspoon brown sugar (preferred palm sugar)
• 1 tablespoon lime juice
• Thai chile (for serving)
• steamed rice (for serving)

1. Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
2. Slice chicken into 2-inch strips.
3. Heat wok over med-high heat.
4. Add coconut milk, coriander root paste, galangal powder, and chicken.
5. Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
6. Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
7. In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
8. Add to wok and stir well.
9. Serve with sliced Thai chillies over steamed rice in a bowl.

peppercorns, coriander root, salt, chicken breasts, unsweetened coconut milk, ground galangal, bok choy, curry, fish sauce, brown sugar, lime juice, chile, rice

Taken from www.food.com/recipe/thai-curried-chicken-and-bok-choy-gai-galumblee-65885 (may not work)