1Season chicken generously with salt, pepper, ginger paste, and garlic powder.
2Season chicken generously with salt, pepper, ginger paste, and garlic powder.
3Season chicken generously with salt, pepper, ginger paste, and garlic powder.
4Cook Parish Rice according to package directions and set aside.
5Cook Parish Rice according to package directions and set aside.
6Cook Parish Rice according to package directions and set aside.
7Heat oil in a heavy pot over medium-high heat. Pan-fry chicken until golden on both sides (it does not need to be fully cooked). Remove and set aside.
8Heat oil in a heavy pot over medium-high heat. Pan-fry chicken until golden on both sides (it does not need to be fully cooked). Remove and set aside.
9Heat oil in a heavy pot over medium-high heat. Pan-fry chicken until golden on both sides (it does not need to be fully cooked). Remove and set aside.
10In the same pot, add green onion whites with a pinch of salt and cook until softened, scraping up the browned bits. Add garlic, ginger paste, and chili flakes and cook briefly until fragrant.
11In the same pot, add green onion whites with a pinch of salt and cook until softened, scraping up the browned bits. Add garlic, ginger paste, and chili flakes and cook briefly until fragrant.
12In the same pot, add green onion whites with a pinch of salt and cook until softened, scraping up the browned bits. Add garlic, ginger paste, and chili flakes and cook briefly until fragrant.
13Stir in the red curry paste and cook for about 1 minute, letting it bloom.
14Stir in the red curry paste and cook for about 1 minute, letting it bloom.
15Stir in the red curry paste and cook for about 1 minute, letting it bloom.
16Pour in the broth, coconut milk, soy sauce, and black pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning if needed.
17Pour in the broth, coconut milk, soy sauce, and black pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning if needed.
18Pour in the broth, coconut milk, soy sauce, and black pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning if needed.
19Add the chicken back to the pot and simmer until cooked through. Add baby bok choy and cook just until tender.
20Add the chicken back to the pot and simmer until cooked through. Add baby bok choy and cook just until tender.
21Add the chicken back to the pot and simmer until cooked through. Add baby bok choy and cook just until tender.
22Spoon rice into bowls and ladle broth, chicken, and veggies over the top. Finish with green onion tops, a squeeze of lime, and optional cilantro or chili oil.
23Spoon rice into bowls and ladle broth, chicken, and veggies over the top. Finish with green onion tops, a squeeze of lime, and optional cilantro or chili oil.
24Spoon rice into bowls and ladle broth, chicken, and veggies over the top. Finish with green onion tops, a squeeze of lime, and optional cilantro or chili oil.
Ingredients
1.5 lbs boneless chicken thighs
1.5 lbs boneless chicken thighs
1.5 lbs boneless chicken thighs
Salt
Salt
Salt
black pepper
black pepper
black pepper
1 tsp ginger paste
1 tsp ginger paste
1 tsp ginger paste
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp garlic powder
Neutral oil, for cooking
Neutral oil, for cooking
Neutral oil, for cooking
Green onion whites, sliced
Green onion whites, sliced
Green onion whites, sliced
2 cloves garlic, minced or sliced
2 cloves garlic, minced or sliced
2 cloves garlic, minced or sliced
1 tsp ginger paste
1 tsp ginger paste
1 tsp ginger paste
to taste Red chili flakes
to taste Red chili flakes
to taste Red chili flakes
16 oz tom yum or chicken bone broth
16 oz tom yum or chicken bone broth
16 oz tom yum or chicken bone broth
5 oz coconut milk
5 oz coconut milk
5 oz coconut milk
1.5 tbsp red curry paste
1.5 tbsp red curry paste
1.5 tbsp red curry paste
1 tsp soy sauce
1 tsp soy sauce
1 tsp soy sauce
to taste Black pepper
to taste Black pepper
to taste Black pepper
Parish Rice, cooked separately
Parish Rice, cooked separately
Parish Rice, cooked separately
baby bok choy
baby bok choy
baby bok choy
Green onion tops
Green onion tops
Green onion tops
Fresh lime juice
Fresh lime juice
Fresh lime juice
Cilantro
Cilantro
Cilantro
Chili oil or chili crisp
Chili oil or chili crisp
Chili oil or chili crisp
Equipment
heavy pot
Tips
Don't worry about fully cooking the chicken through when browning it, as it will finish cooking in the broth.
Let the red curry paste bloom for about 1 minute when cooking.
Adjust seasoning of the broth if needed before adding the chicken back.