Wok-Simmered Chicken Sausage and Bok Choy Coconut Curry

Prepare the ingredients: Wash 4 heads of baby bok choy thoroughly, trim the root ends, and slice them in half lengthwise. Slice 14 oz of raw chicken sausage links diagonally into 1/2-inch thick coins. Peel and finely mince a 1-inch piece of fresh ginger. Peel and mince 3 cloves of garlic. Chop 1/4 cup of fresh cilantro, and cut 1 fresh lime in half to yield 1 tbsp of fresh juice.

Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Add the sliced 14 oz of chicken sausage and cook, stirring occasionally, for 4 to 5 minutes until beautifully browned on both sides. Remove the sausage from the wok and set aside on a plate.

Lower the heat to medium. Add the minced ginger and minced garlic to the remaining oil in the wok, stirring constantly for 30 seconds to release their aroma without burning.

Add 2 tbsp of Thai red curry paste to the wok and stir-fry for 1 minute to toast the paste.

Pour in one 13.5 fl oz can of unsweetened coconut milk, 1 tbsp of fish sauce, and 1 tsp of brown sugar. Stir well to fully dissolve the curry paste into the liquid and bring the mixture to a gentle simmer.

Return the seared chicken sausage to the wok. Simmer gently over medium-low heat for 5 minutes to allow the sausage to cook through and infuse the curry sauce with flavor.

Gently press the halved baby bok choy into the simmering curry sauce. Cover the wok and simmer for 3 minutes, until the bok choy stalks are tender-crisp and the green leaves are beautifully wilted.

Remove the wok from the heat. Stir in 1 tbsp of fresh lime juice, garnish with 1/4 cup of chopped fresh cilantro, and serve hot.