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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another delicious-sounding Thai recipe from my Thai Cooking School cookbook. Easy and healthy with some zing! Prep time does not include overnight refrigeration time. Ingredients:
4 boneless chicken breasts (skinless) |
2 tablespoons red curry paste |
2 tablespoons vegetable oil (or peanut oil) |
1 head napa cabbage, shredded |
1 cup bok choy, torn into large pieces |
1/2 head savoy cabbage, shredded |
2 shallots, finely chopped |
2 garlic cloves, crushed |
1 tablespoon rice wine vinegar |
2 tablespoons sweet chili sauce |
2 tablespoons thai soy sauce |
Directions:
1. Score the chicken several times and rub the curry paste into each cut. Cover and let chill overnight.
2. When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. Keep warm.
3. Heat a separate wok, then add 1 tablespoons of the oil. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. Add the vinegar, chili sauce and soy sauce. Remove from the heat.
4. Arrange the stir-fried vegetables on four serving plates. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. Serve immediately.
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