Gai Galumblee

I made this recipe tonight to use up some of my abundant bok choy, and it turned out pretty well. I did modify it kind of a lot to use what I had, though the basics are still the same.

1. Dump 1 can coconut milk in a saucepan along with several healthy grinds of black pepper, a teaspoon of coriander, 1/2 teaspoon ginger, and 1/4 teaspoon salt. Bring to a gentle boil, then ease back until surface of coconut milk is not moving, but still hot. Coconut milk is thick enough to be simmering temperature without appearing to bubble at all.
2. Add about 6 chicken breast tenderloin strips, chopped into thumb-sized pieces. Simmer gently for 5 minutes or so, until done. Remove to a bowl.
3. Add 1 large bunch bok choy, chopped. Then add:
1 tablespoon fish sauce
2 tablespoons honey
2 teaspoons soy sauce
1 tablespoon white wine or rice wine
1 tablespoon crushed garlic
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon turmeric
1 tablespoon finely chopped lemon rind
2 tablespoons lemon juice
3/4 teaspoon cumin
1 teaspoon curry powder
4. Simmer very gently for 10 minutes or until bok choy is tender. Stir chicken back in and serve over rice.

Very easy, quick and tasty. I served it with mieng kum, CTM's favorite appetizer ever, and brown rice. Yum!