Yield
Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)

How to Make It

Combine shallots, green curry paste, soy sauce, ­sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Sauté chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 ­minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.

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