This healthy, vegetarian Thai green curry was modified with baby Bok choy instead of asparagus to make it more suitable for the fall and winter months.
Ingredients
1 cup
Basmati rice, dry
((or brown rice); rinsed)
2 tsp
Coconut oil
(or olive oil)
1 small
White onion
(diced)
1 tbsp minced
Ginger root
(finely chopped fresh; (about a 1-inch nub of; peeled and chopped))
2 clove(s)
Garlic
(finely chopped)
1/4 tsp
Salt
171 gm
Baby bok choy
(about 3 small heads)
3 medium
Carrots
(peeled and sliced on diagonal into 1/4-inch wide rounds (to yield about 1 cup sliced))
2 tbsp
Green curry paste
(Thai Kitchen green curry paste)
1 can(s) (13.5 oz)
Coconut milk, sweetened
(14 ounces; I used full-fat for a richer curry))
1/2 cup
Water
1 1/2 tsp
Honey, raw
2 cup
Baby spinach
(packed; roughly chopped)
1 1/2 tsp
Lime juice (fresh)
(or sub rice vinegar)
1 1/2 tsp
Tamari, gluten free, reduced sodium
1 bunch
Cilantro (coriander)
(optional, to taste)
1 tsp
Red pepper flakes
(optional, to taste)
Instructions
To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve.
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple of teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Meanwhile, add a tablespoon of coconut oil to a small skillet over medium-high heat. Add the baby bok choy, stirring to evenly coat. Add tamari and 2 tablespoons of water. Cover and cover and cook for 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender about 2 minutes. Set aside.
Pour the coconut milk into the first pan, along with 1/2 cup water and 1 1/2 teaspoons honey. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots are tender and cooked through about 5 to 10 minutes.
Stir the spinach into the mixture and cook until the spinach has wilted about 30 seconds. Add the bok choy and stir until everything is heated through evenly.
Remove the curry from heat and season with rice vinegar and tamari. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.
Notes:
The Bok choy saute method is from Martha Stewart.
Feel free to use asparagus instead. Chop 1/2 bunch of asparagus into 2 inch long pieces, removing the tough ends. You will cook the asparagus in the skillet along with the carrots.
