Shanghai Bok Choy with Chicken in Dry Curry Sauté

Servings: 2
Prep Time: 30 min

Ingredients:

• 8 oz Allwell Greens petite Shanghai bok choy, halved
• 2 tablespoons oil
• 3 tablespoons Mama Lam’s Curry Paste
• ½ yellow onion, chopped
• 2-3 cloves garlic, minced
• 4 chicken thighs (deboned and cut into pieces) or chicken breast
• Salt to taste

Instructions:

1. Heat a pan or wok on high heat, then add the oil.
2. Add the minced garlic and chopped onion. Cook until fragrant, but be careful not to burn the garlic. Tip: Reduce to medium heat if necessary to avoid burning.
3. Add the chicken pieces and 3 tablespoons of curry paste to the pan. Stir well to coat the chicken.
4. Cover the pan and let the chicken simmer and cook, uncovering every minute or so to stir and ensure nothing sticks to the bottom of the pan.
5. Cook for about 5-7 minutes, stirring occasionally, until the chicken is almost done.
6. When the chicken is nearly cooked, add the halved Shanghai bok choy to the pan.
7. Stir well and cover for another 60 seconds, until the bok choy is wilted.
8. Once the bok choy is wilted and the chicken is fully cooked, remove from heat and serve hot. Enjoy!