Makes 4 servings

4 cloves garlic
1 2-inch piece fresh ginger
2 tablespoons vegetable oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
1 medium carrot, peeled and sliced
1 (6-ounce) boneless chicken breast, thinly sliced
1 (15-ounce) can chicken broth
1 (15-ounce) can coconut milk
4 baby bok choy heads, sliced
Fresh cilantro for garnish
1 teaspoon crushed red chilies

1. Rub the garlic and ginger through a very fine grater or put them in the blender with a couple of tablespoons of water and purée until smooth. Put the vegetable oil in a heavy-bottomed pot over medium-high heat and sauté the ginger and garlic for one minute or until the aroma fills the air.

2. Add the onion, pepper and carrot and sauté one minute longer. Add the chicken and cook 5 minutes, turning the chicken pieces three or four times as they begin to brown.