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The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. I like to serve this with rice noodles or cellophane noodles on the side.

This recipe is excerpted from罗宾救援.

亚搏手机版官方

1汤匙。olive oil
4 cups chopped bok choy (stems and leaves)
1 medium red bell pepper, seeded and sliced into thin strips
4无骨，无皮肤的鸡胸肉一半
Table salt and freshly ground black pepper to taste
1/2 cup reduced-sodium chicken broth
1/2杯（米酒）
1汤匙。烤芝麻油
1汤匙。peeled and minced fresh ginger
1茶匙红咖喱酱
1/4 cup chopped fresh cilantro

Preparation

用中火加热大煎锅中的油。加入Bok Choy和Bell Pepper，煮2分钟。将蔬菜从锅中取出并放在一旁。煮至金黄色，每侧约2分钟。
In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from the heat, top with the cilantro, and serve.

Crockpot method:Arrange the bok choy and red pepper in the bottom of a medium to large slow cooker. Season the chicken with salt and pepper and place on top of the bok choy. In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste and pour over the chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Top with the cilantro just before serving.

（2个评分） Read Reviews

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Reviews (2 reviews)

Marzspork| 12/04/2012

This was pretty good.I think how well this turns out has a lot to do with what curry paste is used. I've tried a lot of curry pastes, and the Thai Kitchen ones that are easy to find in any store have hardly any heat at all, I can taste it right out of the jar and it doesn't seem hot. So the amount called for in the recipe is hardly anything. The curry pastes you find in the Asian groceries otoh, such as Mae Ploy are *way* spicier. I made another Thai curry with one of those, using the proportions in the recipe (probably calibrated for Thai Kitchen type paste) and about burned my face off. So if you want it spicier I'd try the Mae Ploy paste, or kick up the amount or perhaps add Thai Kitchen chili paste, which has a little kick to it, still not a ton though. If I'm using the thai kitchen curry paste in a coconut curry type recipe, I usually put in about 2 tbsp or more (1 lb of chicken, 1 can of coconut milk)In Thai restaurants I normally get mild plus to medium spicy.
DrKoob| 01/13/2011

多么浪费成分和时间。亚搏手机版官方我们为圣诞节有一个慢炖锅，正在这里寻找食谱。当我看到这个警告时，它太辣，我认为就是这样。不是。我怀疑一顿饭会更加平淡。只是可怕。我喜欢我的食物一点香料。最大的味道是香菜。多么浪费体面的鸡肉。