Thai Red Curry Chicken with Potatoes and Bok Choy

In a small saucepan, combine 150 g of uncooked jasmine rice with 225 ml of water and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, cut 500 g of boneless skinless chicken thighs into 3 cm chunks. Peel 250 g of yellow potatoes and cut them into 2 cm cubes. Trim 200 g of baby bok choy, cutting each head in half lengthwise. Cut 1 fresh lime into wedges.

Open the 400 ml can of coconut milk without shaking. Spoon 4 tbsp of the thick coconut cream layer from the top into a large deep skillet or wok over medium-high heat.

Add 3 tbsp of Thai red curry paste to the coconut cream and fry, stirring constantly, for 90 seconds until very fragrant and the red oil begins to separate from the paste.

Add the chicken pieces to the skillet and stir to coat with the curry paste. Cook for 3 minutes, stirring occasionally, until the chicken begins to turn opaque on the outside.

Pour in the remaining coconut milk from the can. Add the diced potatoes, 2 tbsp of fish sauce, and 1 tbsp of brown sugar. Stir well, bring to a simmer, then reduce heat to medium. Cover and cook for 12 minutes, stirring once halfway through, until potatoes are fork-tender and chicken is cooked through.

Add the halved baby bok choy to the curry, nestling them into the sauce. Cover and cook for 3 minutes until the bok choy is tender but still bright green.

Remove from heat and stir in 15 g of fresh Thai basil leaves, reserving a few for garnish.

Divide the cooked jasmine rice between two bowls. Ladle the red curry chicken over the rice, ensuring each serving gets chicken, potatoes, and bok choy. Garnish with reserved Thai basil leaves and serve with lime wedges for squeezing over the curry.