Here I am again, experimenting with asian food. This is not an authentic Thai recipe, but the flavors used are common in a lot of Thai cooking. Don’t be overwhelmed by the long list of ingredients, once you get started, everything cooks fairly quickly. Once served, Sriracha (an asian hot chili sauce) is a great condiment if you like extra heat.
2 c chicken broth
1 T coarsely chopped cilantro stems
1 garlic clove, crushed
1 T minced ginger
2-3 star anise
1 jasmine rice
1 ½ c water
½ t salt
1 lb boneless, skinless chicken thighs, cut into thin slices
1 t thai red curry paste (you can find this in the asian section of many supermarkets)
1 T peanut oil
1 T minced shallots
1 T minced garlic (1-2 cloves)
1 T minced ginger
3-4 thai bird chiles or 1 serrano chile, minced
4-5 shitake mushrooms, sliced
4 heads baby bok choy, chopped
1 t cornstarch
1 t soy sauce
1 T fish sauce
½ t brown sugar
½ c chopped cilantro
6-8 basil leaves, chopped (preferably thai basil)
In a small saucepan, heat broth, cilantro stems, garlic, ginger, and star anise to boil, reduce to simmer. Let simmer 15-20 minutes, and strain using a fine-meshed sieve. Keep warm.
Heat water and salt in a medium saucepan to boiling, add rice. Stir, reduce heat to low and cover, cook for 15 minutes.
Mix thai red curry paste with chicken, set aside.
Heat a large skillet or wok to medium high heat. Add peanut oil, heat until shimmering. Add shallot, garlic, ginger, and thai chiles to skillet, cook for 2-3 minutes or until beginning to color and soften. Add chicken, and cook until chicken is just opaque, 3-4 minutes more. Add mushrooms and bok choy, stir to ensure even cooking. Cook for 3-4 minutes or until vegetables begin to soften. In a small bowl, whisk 1 c chicken broth with cornstarch. Add chicken broth mixture, soy sauce, fish sauce, and brown sugar to skillet and stir. Turn temperature to low, and cook for 1-2 minutes or until sauce begins to thicken. Adjust seasonings to taste, adding chicken broth if sauce is too thick. Squeeze lime juice into sauce.
Serve rice with stir-fry, and sprinkle cilantro and basil on top.