Thai-spiced greens & chicken stir-fry

Prep 25 mins | Cook 15 mins | Serves 4

For extra heat, leave the seeds in the chillies.

2 tbs peanut oil
500g chicken breast fillets, cut into 4-5cm pieces
3 green onions (shallots), trimmed and thinly sliced
³⁄₂ cup reduced fat coconut cream
3 tsp fish sauce
1 bunch bok choy, trimmed and chopped
1 bunch choy sum, trimmed and chopped
1 cup coriander leaves
Steamed jasmine rice, to serve

Thai stir-fry paste:
1 tbs peanut oil
3cm piece ginger, roughly chopped
2 small red chillies, deseeded
4 garlic cloves, peeled
1 lemongrass stalk, white part only, crushed and thinly sliced
2 coriander roots
1¹⁄₂ tbs palm sugar

Step 1 To make Thai stir-fry paste, place all ingredients into a food processor or blender. Process or blend until finely chopped. Set aside.

Step 2 Heat a wok over high heat. Add 1 tbs oil and heat until hot. Stir-fry chicken, in 2 batches, for 3-4 minutes until almost cooked through. Transfer to a plate.

Step 3 Heat remaining 1 tbs oil in wok. Add green onions and Thai stir-fry paste and cook for 1 minute or until fragrant. Add coconut cream, fish sauce and chicken. Stir-fry for 2-3 minutes until hot. Toss through bok choy and choy sum, cover and cook for 1-2 minutes or until greens just wilt. Toss through coriander and serve with steamed jasmine rice.

Good for you ... Bok choy

Bok choy is a good source of vitamin C. This vitamin helps the normal functioning of the body’s immune system.

Bok choy provides us with some calcium (important for strong bones) and also iron (used to make red blood cells)

The darker leaves of bok choy provide beta carotene, which the body converts to vitamin A. This vitamin helps the body’s immune system defend itself against infection and is also important for normal vision.

Bok choy is also a source of the folate, a B vitamin needed for normal formation of blood cells as well as growth and development in children.