Prep: 15 minutes Cook: 25 minutes Serves: 4
Bok Choy Salad:
In a small bowl, combine the cumin, coriander and a pinch of salt and pepper. Place the chicken in a shallow dish and sprinkle over the spice mixture.
Rinse the rice well and cook according to packet instructions. Refrigerate until needed.
In a medium pot, heat half of the oil over medium heat. Add the white parts of the chopped spring onions, ginger, and garlic. Cook for about 5 minutes until fragrant.
Add the red curry paste to the pot and cook for another 1-2 minutes.
Stir in the almond butter until well combined with the other ingredients.
Slowly pour in the coconut milk while stirring continuously to create a smooth sauce. Allow the sauce to simmer gently for about 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. You may like to add a splash of soy sauce instead of salt.
While the sauce is simmering, heat a frying pan over medium-high heat. Add the other half of the oil and cook the chicken for about 4-5 minutes per side, or until they are well coloured and cooked through.
At the same time toss the bok choy, celery, red onion, capsicum and green spring onion together in a bowl.
Distribute the rice between bowls and pile salad alongside. Top with chicken, Pour over the sauce and sprinkle with sesame seeds. Serve with a lime wedge.
Recipe by Menu Aid.