Makes: 4 servings
Time: 20 Minutes
2 tablespoons olive oil, divided
1 medium-size red bell pepper, chopped (about 1 1/4 cups)
1 medium-size shallot, chopped (about 1/4 cup)
1 tablespoon finely chopped lemongrass (from 1 stalk)
1 1/2 teaspoon grated fresh ginger
1/4 cup red curry paste
1 cup low-sodium chicken broth
1 cup coconut cream (such as Thai Kitchen)
1/4 teaspoon fine sea salt, divided
6 ounces (2 heads) baby bok choy, quartered
2 6-oz. boneless, skinless chicken breasts
1/4 teaspoon black pepper
1 8.5-oz. pkg. microwavable jasmine rice (such as Uncle Ben’s)
Heat 1 tablespoon of the oil in a medium saucepan over medium. Add bell pepper; cook, stirring occasionally, until softened, about 6 minutes. Add shallot, lemongrass, and ginger; cook, stirring often, until fragrant, about 1 minute. Add curry paste; cook, stirring constantly, until slightly caramelized, about 30 seconds.
Add chicken broth, coconut cream, and 1/8 teaspoon of the salt; bring to a boil over medium-high, scraping bottom of pan to release browned bits. Reduce heat to medium-low and simmer, uncovered, until slightly reduced, about 5 minutes. Add bok choy; cook, stirring often, until tender, about 4 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium. Sprinkle chicken breasts with pepper and remaining 1/8 teaspoon salt. Cook until a thermometer inserted in thickest portion registers 165°F, 6 to 7 minutes on each side. Let rest 5 minutes before slicing.
Prepare rice according to package directions. Divide rice, curry sauce, and chicken among 4 shallow bowls. Garnish with basil and lime wedges.
Spinach is wilted, about 1 minute. Sprinkle servings evenly with cheese.
Image: Christopher Testani
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
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