Green Curry with Chicken Meatballs & Bok Choy

What You Get

Green curry simmer sauce

Baby bok choy

Lime

Thai basil

Jalapeño pepper (optional)

Ginger chicken meatball mix (see note below)

Cooked white rice

What You'll Need

Soy sauce or fish sauce

Step 1

In a large saucepan over medium-low heat, warm the curry with 1 cup water, stirring occasionally to avoid sticking. Bring a second pot full of salted water to a simmer.

Step 2

Meanwhile, trim the bok choy and slice the leaves into ribbons. Cut half of the lime into wedges for serving. Pick the basil leaves and toss the stems. Thinly slice the jalapeño into rings, if using. Roll the chicken into meatballs about 2 inches in diameter and set on a plate.

Step 3

Add the meatballs to the simmering water and poach until firm, 6 to 8 minutes. Using a slotted spoon, transfer the meatballs to the curry. Add the bok choy to the simmering water and poach until tender-crisp, about 1 minute. Transfer to the curry. Remove the curry from the heat, add the juice of ½ lime, and season to taste with soy sauce.

Step 4

Reheat the rice in the microwave, 1 to 2 minutes or according to package instructions.

Step 5

Heap the rice into bowls and spoon the green curry over. Scatter with the torn basil leaves and jalapeño, if using. Serve warm, with the lime wedges for squeezing.