Green Curry With Bok Choy

  1. Combine first 7 ingredients in a food processor; process until smooth. Set aside.
  2. Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.
  3. Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; saute 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine. Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.

fresh cilantro, fresh ginger, ground coriander, ground cumin, garlic, serrano chiles, shallots, broccoli florets, choy, dark sesame oil, sugar, lower, kosher salt, lime leaves, light coconut milk, water, lime juice, white rice, fresh basil, fresh mint

Taken from www.myrecipes.com/recipe/green-curry-with-bok-choy (may not work)

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