Green Curry Chicken

• 2 tablespoons minced shallots
• 2 tablespoons green curry paste
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon dark sesame oil
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile paste (such as sambal oelek)
• 1 tablespoon canola oil
• 12 ounces cubed skinless, boneless chicken breast
• 1 (13.5-ounce) can light coconut milk
• 2 cups chopped bok choy
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cups hot cooked long-grain rice

1. Combine shallots, green curry paste, soy sauce, -sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Saute chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 -minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.

shallots, green curry, lower, sesame oil, fresh ginger, fresh garlic, sugar, ground cumin, chile paste, canola oil, skinless, light coconut milk, bok choy, green onions, fresh cilantro, rice

Taken from www.myrecipes.com/recipe/green-curry-chicken-0 (may not work)