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Adventures with Bok Choy & Easy Coconut Curry!

So, I have a confession.

Until Sunday night, I was scared of cooking bok choy.

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I always LOVE bok choy in Asian dishes, but for some reason I thought it was hard to cook. I also wasn’t entirely sure what it LOOKED like so I was scared to try to buy it. Lol.

I finally found some clearly labeled the other day at the store, so I took the plunge and bought some :) It was SO easy to make! All you have to do is slice it (the whole thing! stalks & leaves! just cut off the nub at the end, like with celery) and cook it with the rest of your dish. It’s now my new favorite veggie :) Love the refreshing crunch!

016 Mmm…

Easy Coconut Curry

(makes 4 servings)

Ingredients:

  • 1 pound chicken, cut into cubes (or tofu, shrimp, etc.)
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • Bok choy, sliced (I used the whole massive bunch)
  • 1 red pepper, sliced
  • 1 can light coconut milk
  • 3 tsp. curry paste
  • 1 Tbsp. curry powder
  • Brown rice (I just used 90 second)

Instructions:

This was my first foray into curry and it was so easy!

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1) In a large, deep pan or wok, cook the chicken (or tofu or shrimp) on medium heat in the olive oil and garlic for a few minutes.

2) Add the rest of the ingredients (except the rice) to the pan and mix it all around, then cover and heat on low for about 5 minutes (this will steam the veggies nicely & fully cook the chicken).

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3) Serve on top of brown rice and enjoy! It’s that easy! :)

Yum yum! This would be awesome with some Asian-style hot sauce like Sriracha. Need to pick some of that up!

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Is there anything you’re scared to try to cook? Come clean in the comments ;) And then, go try to make it!

Also, I’m loving all the enthusiasm for my new fANNEtastic t-shirt shop!! I just bought three of the shirts last night and I can’t wait to get them :) I did a little search on Google for a coupon code before I checked out and found a 15% off coupon for Spreadshirt orders on RetailMeNot.com! Woohooo! :)

Time to get down to some serious studying — have a great day!

Comments

  1. 1

    i love bok choy! i am scared of tempeh. as someone who has recently stopped eating meat, i really need to figure out how to cook tempeh. i just have zero clue where to even find it at the store!! ok, off to do some research into a meal with tempeh!

    • 2

      Don’t be scared of tempeh! It’s super easy to cook And, you don’t have to cook it at all if you don’t want — you can just have it raw! I like tossing it into stir fries or just heating it up and having it on a sandwich It’s also really good with quinoa! And at the store, it’s wherever you’ll find the tofu or other veggie products!

  2. 3

    I’m intimidated by bok choy too! I’ve also just read a post from Jessica about grilled salads. I’m REALLY intimidated to grill lettuce!

  3. 4

    I am scared of Bok Choy! I am afraid of many greens – mainly because I don’t like them. I’d love to make them so I DO enjoy them.

  4. 5

    I love bok choy, too! And there are a LOT of foods I’m too scared to try making at home. I definitely need to get over that! :)

  5. 6

    I’m scared of cooking grains like quinoa, barley, wheatberries etc! I have a bag of quinoa to try out so fingers crossed! I love bok choy, especially in stir fries! Your coconut curry looks delicious and very simple to make, I will be giving it a try! I’m quite new to your blog, its brilliant by the way! x

    • 7

      Welcome to the blog! I used to be the same way about cooking different grains — but it’s super easy, I promise :) Now my main problem is just being too lazy to wait for them to cook! I’ve been a huge fan of the 90 second brown rice recently, hehe. Or when I do cook grains, I’ll make a TON so I have leftovers to toss into other recipes later!

  6. 8

    Wow that recipe looks awesome and I have all the ingredients (except bok choy). I will definitely be trying that!

    There’s a ton of things I’ve been scared to work with until I try it out… fennel, kale, mustard greens, dried beans (crazy I know)… i could go on!

  7. 9

    i adore bok choy…it’s really good in soups too! i would definitely say the thing i’m most afraid of at the moment is beets. i’ve never had them and am pretty scared to death of not liking them!

  8. 11

    I used to be scared to cook bok choy too! I love it in Asian dishes but it always seemed too complicated to make which, I learned, is so not the case. A few weeks ago, I just bought it and figured out how to cook it. Trial and error. So good! I am totally scared to try tempeh as well. It looks frightening :)

  9. 12

    Chicken still scares me. I’m always afraid it will be undercooked.

    • 13

      Just cut into it and if it’s all white (aka not pink or clear/raw looking), you are good to go :) I don’t cook meat much at home but chicken is a nice, easy entree!

  10. 14

    I love Bok Choy!! I picked a baby Bok Choy up on a whim one day and I was so glad I did! It’s awesome in stir frys!
    I’m scared to try my hand at making my own veggie burgers!

  11. 16

    Bok choy is cho(ck)-y full of calcium apparently. Oh dear, sorry- bad joke, slightly delirious overstudying. One of the things I want to try cooking, but am far too scared to is a true (African) yam. They’re poisonous when raw/undercooked and I just don’t trust myself to do it properly. Makes me even more curious about them though! Hope the weather is treating you well in D.C!

  12. 18

    I couldn’t decide between bok choy and cabbage for a recipe I made yesterday…I had never tried either of them! Cabbage scared me less, so I picked that, but I’ll have to try the bok choy next time!

  13. 19

    I’m scared of cooking artichokes! They look complicated.

  14. 21
    Jen Robinson says:

    I don’t like the Thai Kitchen curry paste, sometime when you come over I’ll show you some of the Mae Ploy (sp?) kind from the chinese supermarket, it is AWESOME (and you can get red, green, panang and masaman)!! i heart curry because it’s relatively healthy and you can put whatever you like in it!

  15. 23

    I was totally scared of cooking tofu up until 2 weeks ago but then I realized how easy it is! I just didn’t know how or have any recipes!

  16. 24

    I am afraid of cooking tofu. I still haven’t gotten up the courage to cook the package I purchased two weeks ago… maybe I will try it in red curry!

  17. 25

    I love working with Bok Choy. It adds so much flavor to stir fry dishes.

    I am afraid to cook with tofu. I am afraid it will turn to mush :)

    I love your t-shirt shop. So cute :)

  18. 26

    I’m really glad you posted this! I’ve been thinking the same thing about bok choy, but I will fear it no longer! Definitely making this recipe…with bok choy :) Thanks!

  19. 27

    I’m trying my hand at eggplant tonight! My mom has always hated it so I’ve never sought it out when looking for vegetables to roast, but I found a recipe Saturday morning and here we go!

  20. 29

    Bok Choy looks great! Thanks for this…

  21. 30

    I think we must be curry soulmates because I just made a dish like this for dinner – I even used the same red curry paste!

  22. 32

    Thanks for taking the ‘scary’ out of cooking bok choy. I’ve been dying to try it, but didn’t know what to do with it. I’ve read that it is a nutritional equivalent to broccoli and since I hate broccoli, I thought I’d give this a shot instead. And love the t-shirts, btw – still deciding on a favorite!

  23. 33

    Incredible recipe! I love Coconut Curry, but tend to leave this up to my favorite Thai restaurant. You make me think I can create my own version at home without any trouble! :)

    Just ordered my shirt last night. I am totally wearing it to our Blogger meet up! :)

  24. 35

    Can I give you a modified recipe for the next time you make curry? It’s still easy, I promise.

    Cut your chicken across the grain. Where the pieces are thick, cut them into 3/4″ strips. Pour half of your can of coconut milk (I firmly stand behind “whole,” not light coconut milk) into a pan over medium heat. Once it starts bubbling, add in your curry paste. Simmer the curry paste and coconut milk together until the red oil separates and comes to the surface. Add in your chicken, cook until done. Pour in the rest of your coconut milk, then add in a teaspoon of fish oil (I use the Thai Kitchen brand) and a tablespoon of brown sugar. Then add in your vegetables — red bell pepper, bamboo shoots (canned), and basil are my favorite. Show your curry a little love by letting these flavors meld together on medium low for a while. Like 15 minutes. It’ll still taste good if you eat it immediately, but your curry will taste even better if you let the flavors play a while.

  25. 37
    Katherine says:

    Omg I love bok choy!
    I do it in the wok with garlic, soy sauce and oyster sauce and it’s absolutely fabulous! In true meat-loving style I have a whole pile of it with a good steak and some baby new potatoes : )

  26. 39

    Yum! This brings me back to Asia:) I cooked bok choy all the time in my apartment in China but it wasn’t as good as this looks. Can’t wait to see you very soon!

  27. 41

    Yum the curry looks great! Bok choy is really easy to grow – I have a decnt size container vegetable garden on my patio and this year I bought some baby bok choy, I’ve been eating the leaves with baby swiss chard and spinach as salads with asian tuna patties on top and homade thrown together peanut dressing :) Have you considered trying vegetable gardening? With all the veggies you eat I bet you would love a nice supply of (kind of) free organic veggies!

    I wanted to let you know that I have been loving your yogurt cottage cheese mess lately – I’ve been experimenting with cutting out grains and added sugars for a few days each week and a giant bowl of the mess is a wonderful, filling breakfast. I love cottage cheese and was OK with greek yogurt (tends to be a little tangy for me), but mixing them with applesauce, pepitas, sunflower seeds, raisins, and whatever fresh fruit I am eating is perfect – thank you for the idea!

  28. 43

    oh my goodness, that meal looks so delicious! will definitely have to try making that soon :) thanks for the recipe!

  29. 44

    I love that you did this recipe, because while I’m not afraid to cook Bok Choy (I really love Baby Bok Choy) I am afraid of cooking a curry-the last time I used that Thai red curry paste, my food was inedible, it was so hot! I followed the recipe exactly and couldn’t even consume my own food! I’d also love to make just a regular vegetable curry (yellow curry)….do you have a vegetarian curry recipe that’s done with just the regular yellow curry powder, not thai style with the red paste and coconut milk? I’m definitely going to try this recipe though….

    • 45

      Sharon – If you’re concerned about the heat of the red curry paste, try adding half the recommended amount and then increasing it gradually until you get the right heat. Just remember that sometimes it takes a few minutes for the heat to “develop”, so don’t add more curry paste too quickly.

    • 46

      I was actually surprised ours was not spicy at all!! Maybe you just used way too much… try it again?

      Regarding yellow curry, I will have to create one soon :)

  30. 47

    OMG this looks so delicious! I love curry and I love bok choy so it’s the perfect combo for me. Can’t wait to try it!

  31. 48

    LOVE your tshirt shop! I might have to get a few!

  32. 49

    Made this tonight… REALLY good! I added in a little fish sauce and lime juice, topped it with some sriracha. Thanks for posting :)

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