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Baby bok choy with red curry sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Bok choy shines in fragrant curry with crunchy peanuts.
Ingredients:
  • 4.60 gm vegetable oil or peanut oil
  • 7.00 gm red curry paste
  • 140ml can coconut milk
  • 4.00 gm brown sugar
  • 9.15 gm fish sauce
  • 1/2 lime, juiced
  • 2 bunches baby bok choy, trimmed
  • 40.00 ml roasted peanuts, chopped
Instructions:
  • In a wok over medium-high heat, warm oil. Add curry paste and stir-fry for 30 seconds until fragrant. Gradually pour in coconut milk, stirring continuously. Allow it to boil, then lower the heat to medium and simmer for 3 minutes. Mix in sugar, fish sauce, and 2 teaspoons of lime juice.
  • Rinse bok choy and cut into quarters lengthways (or halves if small). Line the steamer basket with baking paper, place bok choy inside, cover, and steam over boiling water for 2 to 3 minutes until the thickest part of the stems is tender. Serve on a plate.
  • Drizzle the rich curry sauce over the vibrant bok choy, then generously sprinkle with crunchy peanuts for the perfect finishing touch. Serve and enjoy a flavorful meal!

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