Teresa's Recipes
Bok Choy and Mushroom Curry
Dive into a vibrant and aromatic dish with this Bok Choy and Mushroom Curry. This delightful, plant-based curry features tender bok choy and earthy mushrooms simmered in a creamy coconut milk sauce, enhanced by the warmth of ginger and garlic. Perfectly balanced with a touch of lime and a hint of sweetness, this dish is a celebration of flavors that will transport you to the bustling streets of Southeast Asia, where curry is a beloved staple. Serve it over fluffy rice for a comforting meal that's both nourishing and satisfying.
Ingredients
- to serve Cooked rice
- for garnish Fresh cilantro
- 1 teaspoon (to taste) Salt
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 cup Vegetable broth
- 1 medium, finely chopped Onion
- 1 tablespoon, minced Fresh ginger
- 3 cloves, minced Garlic
- 2 tablespoons Curry paste
- 1 can (13.5 oz) Coconut milk
- 2 cups, sliced (shiitake or button) Mushrooms
- 4 cups, chopped Bok choy
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 320
- Fat: 16g
- Carbs: 40g
- Protein: 6g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pan, heat 1 tablespoon of oil over medium heat.
- Add the minced garlic, ginger, and chopped onion. Sauté for 3-5 minutes, or until the onion is translucent and fragrant.
- Add the sliced mushrooms to the pan, cooking for an additional 5 minutes until they release their moisture and start to brown.
- Stir in the curry paste and cook for another minute, allowing the spices to bloom.
- Add the chopped bok choy and cook for 2-3 minutes until it begins to wilt.
- Pour in the coconut milk and vegetable broth, stirring well to combine all ingredients.
- Add the soy sauce, lime juice, brown sugar, and salt. Stir again to incorporate the flavors.
- Simmer the curry for about 10-15 minutes, or until the bok choy is tender and the sauce has thickened slightly.
- Serve the curry over cooked rice and garnish with fresh cilantro.