Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb 4.49
• Bok Choy

  1 lb 2.77
• Kroger® Sliced White Mushrooms

  8 oz 2.00
• Fresh Large Green Bell Pepper

  1 0.99
• Carrots

  1/2 lb 1.29
• Jumbo Yellow Onions

  1/2 lb 0.99
• Organic Ginger Root

  1 2-inch piece 3.77
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1/2, optional if no lime 1.29
• Thai red curry paste

  2 to 3 tablespoons
• coconut milk

  1 can, 13 to 14 oz
• fish sauce or soy sauce

  1 to 2 teaspoons
• brown sugar

  1 teaspoon
• neutral oil

  1 tablespoon
• rice

  1 cup cooked for serving
• cilantro

  optional garnish, a small handful 1.69

Instructions

1. Slice the 1 lb chicken thighs into bite-size pieces. Thinly slice the 1/2 lb onion, 1 green bell pepper, and 1/2 lb carrots. Slice 8 oz mushrooms. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Mince 3 garlic cloves and grate the ginger.
2. Start rice on the stove if serving with it.
3. Heat 1 tablespoon neutral oil in a deep skillet or saucepan over medium heat. Add the onion and carrots and cook 3 minutes. Add the bell pepper, mushrooms, and bok choy stems and cook 3 more minutes.
4. Push the vegetables to the sides and add the chicken to the center. Cook 4 to 5 minutes, stirring occasionally, until the chicken is no longer raw on the outside.
5. Add the ginger and garlic and cook 30 seconds. Stir in 2 to 3 tablespoons Thai red curry paste and cook 1 minute until fragrant.
6. Pour in 1 can coconut milk plus 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Bring to a gentle simmer.
7. Add the bok choy leaves and simmer 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp. Taste and adjust with more fish sauce, sugar, or a squeeze of lemon if needed.
8. Serve in bowls over rice. Garnish with chopped cilantro if using.