Shanghai Bok Choy with Chicken in Dry Curry Sauté

1. Prep the Ingredients:
   • Rinse the Shanghai bok choy, then cut them in halves. Leave the smaller ones whole.
   • Chop the onion and mince the garlic.
   • Cut the chicken thighs (or chicken breast) into chunks.
2. Sauté the Aromatics:
   • Heat a pan or wok on high heat, then add the oil.
   • Add the minced garlic and chopped onion. Cook until fragrant, but be careful not to burn the garlic. Tip: Reduce to medium heat if necessary to avoid burning.
3. Cook the Chicken:
   • Add the chicken pieces and 3 tablespoons of curry paste to the pan. Stir well to coat the chicken.
   • Cover the pan and let the chicken simmer and cook, uncovering every minute or so to stir and ensure nothing sticks to the bottom of the pan.
   • Cook for about 5-7 minutes, stirring occasionally, until the chicken is almost done.
4. Add the Bok Choy:
   • When the chicken is nearly cooked, add the halved Shanghai bok choy to the pan.
   • Stir well and cover for another 60 seconds, until the bok choy is wilted.
5. Serve:
   • Once the bok choy is wilted and the chicken is fully cooked, remove from heat and serve hot. Enjoy!

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