Thai Curried Chicken And Bok Choy - Gai Galumblee - cooking recipe

Ingredients

8 peppercorns
1 teaspoon coriander root
1/4 teaspoon salt
3 boneless skinless chicken breasts
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon ground galangal (may sub ground ginger)
3 cups chopped bok choy
2 tablespoons curry paste
1 tablespoon fish sauce (nam pla)
1 teaspoon brown sugar (preferred palm sugar)
1 tablespoon lime juice
Thai chile (for serving)
steamed rice (for serving)

Preparation

Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
Slice chicken into 2-inch strips.
Heat wok over med-high heat.
Add coconut milk, coriander root paste, galangal powder, and chicken.
Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
Add to wok and stir well.
Serve with sliced Thai chillies over steamed rice in a bowl.