Ingredients

  • 2 bunches green onions
  • 14 ounces coconut milk-lite
  • ¼ cup soy sauce, divided
  • ½ teaspoon brown sugar
  • 1 ½ teaspoons curry powder
  • 1 teaspoon fresh ginger root, minced
  • 2 teaspoons chili paste
  • 1 pound chicken breast , cooked and cubed
  • 4 roma tomatoes, chopped
  • 1 yellow bell pepper, thinly sliced
  • 4 ounces fresh mushrooms, chopped
  • ¼ cup fresh basil, chopped
  • salt to taste
  • 4 cups bok choy, chopped

Directions

Remove white part of onions and chop finely. Chop greens into 2 inch pieces.

In a large skillet over medium heat, mix coconut milk, 3 tablespoon soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring to boil.

Stir in chicken, tomatoes, yellow pepper, mushrooms, and finely chopped green onions. Cover and cook for 5 minutes. Stir occasionally. Mix in basil, bok choy. Season with salt and remaining soy sauce. Continue to cook another 5 minutes. Garnish with remaining green onions.

Source

Servings/Yield