Teri Turner'S Ground Chicken Curry With Bok Choy

• 2 pounds ground chicken (half dark meat and half white meat, if you can find it)
• 1/2 cup chopped fresh basil, plus 1/2 cup sliced into ribbons for garnish, if desired
• 2 tablespoons minced garlic (about 8 cloves)
• 3 scallions, thinly sliced
• 4 tablespoons coconut aminos
• 1/4 cup plus 1 tablespoon red curry paste
• 2 1/2 teaspoons kosher salt
• 2 tablespoons coconut oil
• 3 tablespoons extra-virgin olive oil
• 3/4 cup finely diced yellow onion
• 1 (14-ounce) can full-fat unsweetened coconut milk, blended
• 3 tablespoons fresh lime juice
• 1 tablespoon arrowroot starch
• 1 tablespoon very cold water
• 2 teaspoons red pepper flakes
• 1/2 teaspoon cayenne pepper
• 4 heads baby bok choy, coarsely chopped
• 1/2 cup chopped fresh cilantro, for garnish (optional)

1. In a large bowl, mix the chicken, the chopped basil, 1 tablespoon of the garlic, the scallions, 3 tablespoons of the coconut aminos, 1 tablespoon of the red curry paste, and the salt until combined well.
2. In a large skillet with high sides, melt the coconut oil over medium-high heat. Using a large spoon, transfer the chicken mixture, spoonful by spoonful (rather than dumping it in), to the skillet. Using a wooden spoon, cook, stirring continuously and breaking up the chicken as it cooks, until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
3. Return the skillet to the heat and add 1/4 cup of the warm stock, stirring and scraping up all the bits of goodness from the bottom of the pan. Pour everything from the skillet over the cooked chicken.
4. In a bowl, stir together the remaining 1/4 cup curry paste and 1 cup stock until the curry paste has dissolved. Set aside.
5. In the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring continuously, until soft, about 2 minutes. Add the remaining 1 tablespoon garlic and cook, stirring, until fragrant, about 1 minute more. Add a bit of the curry-stock mixture and stir, scraping up any bits of loveliness from the bottom of the pan. Add the remainder of the curry-stock mixture and stir to combine well.
6. Add the coconut milk to the skillet and whisk until everything is dissolved and smooth. Add the lime juice and the remaining 1 tablespoon coconut aminos, then stir to combine.
7. Make a slurry by mixing together the arrowroot and cold water in a small bowl, then add to the skillet and stir to combine well. Return the chicken with the juices to the skillet and add the red pepper flakes and cayenne. Stir to combine, and bring to a simmer, stirring occasionally, for 20 minutes.
8. In a medium saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bok choy and cook, stirring continuously, until the leaves are bright green and the bok choy has released some of its liquid, about 2 minutes.
9. Plate the bok choy and spoon the chicken curry over the top. Garnish with the basil ribbons and cilantro, if desired, and serve.
10. Tips: This makes a lot of sauce, and you will have some left over. Add it to some chicken stock for the beginnings of a great soup. Or pour it over some cauliflower fried rice for a great dish. If the sauce separates, don't worry, it's totally fine and tastes the same. Feel free to substitute ground turkey or beef for the chicken.

ground chicken, fresh basil, garlic, scallions, coconut aminos, red curry, kosher salt, coconut oil, extravirgin olive oil, yellow onion, fullfat, lime juice, arrowroot starch, very cold water, red pepper, cayenne pepper, choy, fresh cilantro

Taken from food52.com/recipes/81601-teri-turner-s-ground-chicken-curry-with-bok-choy (may not work)