Ingredients

• 2 cups chicken broth
• 2 tablespoons minced fresh ginger , divided
• 1 tablespoon coarsely chopped cilantro stems
• 1 clove garlic , crushed
• 2 whole star anise pods
• 1.5 cups water
• 0.5 teaspoons salt
• 1 cup jasmine rice
• 1 pound skinless , boneless chicken thighs, thinly sliced
• 1 teaspoon Thai red curry paste
• 1 tablespoon peanut oil
• 3 Thais bird chiles , minced
• 1 tablespoon minced shallot
• 1 clove garlic , minced
• 4 heads baby bok choy , chopped
• 4 shiitakes mushrooms , sliced
• 1 teaspoon cornstarch
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 0.5 teaspoons brown sugar
• 1 lime
• 0.5 cups chopped fresh cilantro
• 6 leaves Thai basil , chopped

Instructions

1. 1 Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
2. 2 Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
3. 3 Mix chicken thighs with curry paste.
4. 4 Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
5. 5 Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
6. 6 Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
7. 7 Serve chicken over rice, garnished with cilantro and Thai basil.

Nutrition per serving