Saturday, November 3, 2012

Coconut Curry Bok Choy

I really like this dish because it's one of those "throw" together vegetable and protein all in one, serve in a bowl easy to clean up after meal.  Whew, that was a sentence!!!  You could serve it over some mung bean "noodles" (since they really aren't, but feel like they are) or eat just as it is.

2      bunches of green onions
1      can of light coconut milk
1/4   cup soy sauce
11/2   teaspoon curry powder
2      teaspoon curry paste
1      teaspoon fresh ginger, minced
1      pound firm tofu, cut into 3/4 inch cubes
4      roma tomatoes, chopped
1      yellow bell pepper, thinly sliced
4      ounces fresh mushrooms, chopped
4      cups bok choy, chopped
1/4   cup fresh basil, chopped
salt to taste

Separate the white parts of the green onions and finely chop, chop the green tops into 2 inch pieces and set aside.  In a large skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, curry paste, curry, powder, and ginger, bring to a boil, stir in tofu, tomatoes, peppers, mushrooms, and white part of the green onions; cover skillet and cook 5 minutes, stirring occasionally.  Mix in basil and bok choy, season with salt and remaining soy sauce.  Cook an additional 5 minutes or until vegetables are cooked through.  Garnish with the onion greens and serve.  Enjoy  : )  -MK

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