Bok Choy and Carrot Curry
When we lived in England for a few years, I didn’t have space for my own garden and so we bought a CSA share. England has a long, mild winter, which means, first, that you can get fresh, local vegetables all winter but, second, that for a long time you get lots of a small number of vegetables that are okay with the cool weather. Bok choy was one of the ones that we would get way more of in the winter than we were used to eating. Way more.
So we experimented with various ways of using the bok choy. One of the happy results of those experiments was this curry, which has a really nice balance of flavours: spiciness from the Thai curry paste, rich creaminess from the peanut butter and coconut milk, and a touch of bitterness from the bok choy balanced by the sweetness from the carrots and raisins. This is now basically a comfort food in our house.
There are quantities listed below, but think of all of those as mere suggestions. If you want it more spicy, add more curry paste. If you want it less sweet, cut back on the raisins. And so on. Experiment with it. It’s an easy-to-make and forgiving recipe.
AuthorSydney PennerCover carrots and raisins with water in a medium saucepan and bring to a boil. Simmer.
Tear greens from bok choy stems. Set greens aside. Chop stems. When carrots are nearly tender, add chopped stems and cook for another five minutes.
Heat curry paste and peanut butter in sauté pan. Add coconut milk and simmer for at least a few minutes.
Coarsely chop or tear the greens from the bok choy.
When carrots, bok choy, and raisins are done cooking, drain, reserving liquid. Add vegetables, including chopped greens, to curry sauce and simmer for another few minutes.
If the sauce is too thick, add some of the reserved liquid as needed. If needed, add salt to taste.
Serve over rice.
Ingredients
Directions
Cover carrots and raisins with water in a medium saucepan and bring to a boil. Simmer.
Tear greens from bok choy stems. Set greens aside. Chop stems. When carrots are nearly tender, add chopped stems and cook for another five minutes.
Heat curry paste and peanut butter in sauté pan. Add coconut milk and simmer for at least a few minutes.
Coarsely chop or tear the greens from the bok choy.
When carrots, bok choy, and raisins are done cooking, drain, reserving liquid. Add vegetables, including chopped greens, to curry sauce and simmer for another few minutes.
If the sauce is too thick, add some of the reserved liquid as needed. If needed, add salt to taste.
Serve over rice.
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