Adrienne'S Tom Ka Gai

• 2 teaspoons peanut oil
• 2 cloves garlic, thinly sliced
• 2 tablespoons grated fresh ginger root
• 1/4 cup chopped lemon grass
• 2 teaspoons crushed red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 skinless, boneless chicken breast halves - cut into thin strips
• 1 onion, thinly sliced
• 2 cups bok choy, shredded
• 4 cups water
• 1 (10 ounce) can coconut milk
• 1/4 cup fish sauce
• 1/4 cup chopped fresh cilantro

1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

peanut oil, garlic, ginger root, lemon grass, red pepper, ground coriander, ground cumin, skinless, onion, bok choy, water, coconut milk, fish sauce, fresh cilantro

Taken from www.allrecipes.com/recipe/20539/adriennes-tom-ka-gai/ (may not work)