Bok Choy and Mushroom Curry

Ingredients

Cooked rice

to serve

Fresh cilantro

for garnish

Salt

1 teaspoon (to taste)

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Soy sauce

2 tablespoons

Vegetable broth

1 cup

Onion

1 medium, finely chopped

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Curry paste

2 tablespoons

Coconut milk

1 can (13.5 oz)

Mushrooms

2 cups, sliced (shiitake or button)

Bok choy

4 cups, chopped

Instructions

1. In a large pan, heat 1 tablespoon of oil over medium heat.
2. Add the minced garlic, ginger, and chopped onion. Sauté for 3-5 minutes, or until the onion is translucent and fragrant.
3. Add the sliced mushrooms to the pan, cooking for an additional 5 minutes until they release their moisture and start to brown.
4. Stir in the curry paste and cook for another minute, allowing the spices to bloom.
5. Add the chopped bok choy and cook for 2-3 minutes until it begins to wilt.
6. Pour in the coconut milk and vegetable broth, stirring well to combine all ingredients.
7. Add the soy sauce, lime juice, brown sugar, and salt. Stir again to incorporate the flavors.
8. Simmer the curry for about 10-15 minutes, or until the bok choy is tender and the sauce has thickened slightly.
9. Serve the curry over cooked rice and garnish with fresh cilantro.