Serves 1
Directions
- 1Season chicken generously with salt, pepper, ginger paste, and garlic powder.
- 2Cook Parish Rice according to package directions and set aside.
- 3Heat 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.
- 4In 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.
- 5Stir in the red curry paste and cook for about 1 minute, letting it bloom.
- 6Pour in the broth, coconut milk, soy sauce, and black pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning if needed.
- 7Add the chicken back to the pot and simmer until cooked through. Add baby bok choy and cook just until tender.
- 8Spoon 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
- Salt
- black pepper
- 1 tsp ginger paste
- 0.5 tsp garlic powder
- Neutral oil, for cooking
- Green onion whites, sliced
- 2 cloves garlic, minced or sliced
- 1 tsp ginger paste
- to taste Red chili flakes
- 16 oz tom yum or chicken bone broth
- 5 oz coconut milk
- 1.5 tbsp red curry paste
- 1 tsp soy sauce
- to taste Black pepper
- Parish Rice, cooked separately
- baby bok choy
- Green onion tops
- Fresh lime juice
- Cilantro
- 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.
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