Adrienne's Tom Ka Gai Recipe

Ingredients
<br>- 2 teaspoons peanut oil
<br>- 2 cloves garlic, thinly sliced
<br>- 2 tablespoons grated fresh ginger root
<br>- ¼ cup chopped lemon grass
<br>- 2 teaspoons crushed red pepper
<br>- 1 teaspoon ground coriander
<br>- 1 teaspoon ground cumin
<br>- 1  skinless, boneless chicken breast halves - cut into thin strips
<br>- 1  onion, thinly sliced
<br>- 2 cups bok choy, shredded
<br>- 4 cups water
<br>- 1 (10 ounce) can coconut milk
<br>- ¼ cup fish sauce
<br>- ¼ cup chopped fresh cilantro
<br><p></p>Directions
<br>step 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.
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Ingredients
- 2 teaspoons peanut oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons grated fresh ginger root
- ¼ 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
- ¼ cup fish sauce
- ¼ cup chopped fresh cilantro

Directions
step 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.

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