Thai Green Curry Chicken with Jasmine Rice and Bok Choy

Rinse 1.5 cups jasmine rice under cold water until water runs clear, then drain. Add the rinsed rice and 3 cups water to a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.

While rice cooks, cut 1.5 lbs chicken breasts into 1-inch cubes. Pat dry with paper towels.

Wash 1 lb bok choy and cut each head in half lengthwise, keeping the core intact so pieces hold together.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot, add the chicken cubes and cook for 5-6 minutes, stirring occasionally, until the outside is lightly browned (chicken does not need to be cooked through). Transfer chicken to a plate.

In the same skillet, add 3 tablespoons Thai green curry paste and stir constantly for 1 minute over medium heat until fragrant.

Pour in 1 can (13.5 oz) coconut milk and stir well to combine with the curry paste, breaking up any lumps. Bring to a gentle simmer over medium heat.

Return the chicken to the skillet and stir to coat with the curry sauce. Simmer for 8-10 minutes, stirring occasionally, until chicken is cooked through (internal temperature 165°F).

Add the bok choy halves to the curry, nestling them into the sauce. Simmer for 3-4 minutes until bok choy is tender-crisp.

Stir in 1 tablespoon fish sauce. Cut the lime in half and squeeze the juice from both halves into the curry, then stir well. Taste and adjust seasoning if needed.

Divide the cooked jasmine rice among 4 bowls. Ladle the Thai green curry chicken and bok choy over the rice, spooning extra sauce over each serving.