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Red Curry Chicken Stir-Fry

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PREP TIME
35 min
COOKING TIME
34 min
TOTAL TIME
69 min
SERVINGS
4 servings
Dinner
Red Curry Chicken Stir-Fry
Ingredients
  • 2 cups chicken broth
  • 2 tablespoons minced fresh ginger, divided
  • 1 tablespoon coarsely chopped cilantro stems
  • 1 clove garlic, crushed
  • 2 whole star anise pods
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 1 pound skinless, boneless chicken thighs, thinly sliced
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon peanut oil
  • 3 Thai bird chiles, minced
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 4 heads baby bok choy, chopped
  • 4 shiitake mushrooms, sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon brown sugar
  • 1 lime
  • 1/2 cup chopped fresh cilantro
  • 6 leaves Thai basil, chopped
Instructions
1
Combine 1 cup of chicken broth, a minced piece of ginger, the stems of cilantro, crushed garlic, and 2-3 star anise pods in a small saucepan. Heat it over high flames until boiling; then decrease the heat to a gentle simmer.
2
Combine 2 cups of water with a pinch of salt in a saucepan; bring it to a rolling boil. Stir in 1 cup of jasmine rice and reduce the heat to a low simmer; let it cook until the rice has absorbed most of the water, taking about 15 minutes.
3
Combine chicken thighs with a spoonful of curry paste.
4
Heat peanut oil in a large skillet or wok until it starts to shimmer. Add the remaining 1 tablespoon of ginger, sliced chiles, minced shallot, and a handful of garlic; cook and stir until the mixture begins to change color and soften, taking about 2-3 minutes. Stir in chicken thighs and cook until they are no longer pink, taking about 3-4 minutes. Stir in bok choy and sliced shiitake mushrooms; cook for another 3-4 minutes.
5
Spoon 1 cup of the chicken broth mixture into a bowl; whisk in some cornstarch.
6
Pour the chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce the heat to a low simmer and let it cook until the sauce thickens, taking about 1-2 minutes. If the sauce appears too thick, thin it out with more chicken broth. Squeeze some lime juice into the sauce.
7
Serve the chicken over a bed of cooked rice, garnished with chopped cilantro and Thai basil.