Ingredients
- 2-3 heads of small baby bok choy cut in half or quarters
- 3 carrots chopped in 1 inch slices
- 1 whole onion thinly sliced
- 2 small zucchinis or 4-5 baby zucchinis chopped in 1 inch slices
- Optional add other vegetables like potatoes or cauliflower
- 1 can full fat coconut milk
- 3 tablespoon Thai Kitchen red curry paste or other similar curry paste
- 2-3 tablespoon coconut oil
- optional 1 tablespoon fish sauce
Instructions
- Heat coconut oil in a large and deep skillet on medium heat. Add onions and any hearty vegetables like carrots and potatoes and cook for 7-10 minutes, until slightly soft.
- Add in zucchini and any other more delicate vegetables, and cook for another 5 minutes.
- Add in the bok choy or other greens like spinach, at the end, cover and cook for 10 minutes, or until wilted.
- Meanwhile, warm coconut milk and curry paste in a small saucepan on medium heat, allowing for a gentle simmer and stirring occasionally.
- Pour curry sauce over vegetables, and add in the fish sauce if using. Stir to coat and heat through.
- Serve over brown rice or brown rice pasta.
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