Bok Choy and Carrot Curry

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.