1. Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste. 2. Slice chicken into 2-inch strips. 3. Heat wok over med-high heat. 4. Add coconut milk, coriander root paste, galangal powder, and chicken. 5. Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes. 6. Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste. 7. In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth. 8. Add to wok and stir well. 9. Serve with sliced Thai chillies over steamed rice in a bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
