Ingredients
1 1/2 cups chopped sweet bell peppers
1 tablespoon safflower oil
1 tablespoon green Thai curry paste, such as Maesri
1 quart Basic Chicken Stock or store-bought low-sodium chicken broth
1 cup shredded cooked chicken
2 cups thinly sliced baby bok choy
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
Preparation
In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.
