Heat the olive oil in a large pan over medium heat. Add the chicken and cook for 4-5 minutes, or until lightly browned and cooked through. Remove from the pan and set aside.
1 tablespoon extra virgin olive oil, 500 g chicken breast
In a large pan, add the onion and ginger. Cook for 2-3 minutes, or until softened and fragrant. Add the red curry paste and stir for 1 minute to release the flavours. Pour in the fish sauce and coconut milk, stirring to combine. Bring to a gentle simmer.
1 brown onion, 1 tablespoon ginger, 2 tablespoons Thai red curry paste, 1-2 teaspoons fish sauce, 400 ml coconut milk
Add the broccolini and bok choy, then return the cooked chicken to the pan. Simmer for another 5-7 minutes, or until the vegetables are tender and the curry has slightly thickened.
1 cup broccolini, 1 bundle bok choy, 500 g chicken breast
