Baby bok choy with red curry sauce

Baby bok choy with red curry sauce


Bok choy tastes terrific in aromatic curry sauce with a sprinkling of peanuts.

The ingredient of Baby bok choy with red curry sauce

  1. 1 teaspoon vegetable oil or peanut oil
  2. 1 teaspoon red curry paste
  3. 140ml can coconut milk
  4. 1 teaspoon brown sugar
  5. 1 1/2 teaspoons fish sauce
  6. 1/2 lime, juiced
  7. 2 bunches baby bok choy, trimmed
  8. 2 tablespoons roasted peanuts, chopped

The instruction how to make Baby bok choy with red curry sauce

  1. Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. Reduce heat to medium and simmer for 3 minutes. Add sugar, fish sauce and 2 teaspoons lime juice. Stir to combine.
  2. Wash and drain bok choy. Cut bok choy into quarters lengthways (if small, cut in half). Line base of a steamer basket with baking paper. Place bok choy in basket. Steam, covered, over boiling water (do not allow steamer base to touch water) for 2 to 3 minutes or until thickest part of stems are tender (see shortcut). Transfer to a plate.
  3. Pour curry sauce over bok choy and sprinkle with peanuts. Serve.

Nutritions of Baby bok choy with red curry sauce

calories: 135.991 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: 5 grams protein
calories: 307.67 milligrams sodium
calories: NutritionInformation

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