White Bok Choy & Mushroom Coconut Curry
Recipe Collab with Mama Lam’s
Prep time
30 mins
Serves
2
Ingredients
- 8 oz baby white bok choy, rinsed
- ½ teaspoon oil
- 1 red bell pepper, sliced
- ½ onion, chopped
- 3-4 dried shiitake mushrooms, soaked and sliced
- 1 pack of oyster king mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons Mama Lam’s Vegan Curry Paste
- 1 can coconut milk
- Salt to taste
- Optional: Add a pack Firm tofu of any kind, for a serving of 4
Steps to follow
- Prep the Ingredients:
- Rinse the baby white bok choy.
- Soak and slice the dried shiitake mushrooms.
- Prep the red bell pepper, onion, mushrooms, and garlic.
- Sauté the Onions:
- Heat a pot and add the oil, on high heat
- Add the chopped onion and cook until it sweats and becomes fragrant.
- Add Garlic and Vegetables:
- Add the minced garlic, sliced mushrooms, bell pepper, and curry paste to the pot.
- Cook and stir for 30-60 seconds to combine the flavors.
- Add Coconut Milk:
- Pour in the coconut milk, stirring frequently and gently to avoid burning the bottom of the pot, on medium heat
- If adding tofu, add it now and let it simmer.
- Simmer and Add Bok Choy:
- Bring the mixture to a simmer on medium to low heat, then add the white bok choy.
- Simmer for another 2-3 minutes until the bok choy is tender.
- Season and Serve:
- Salt to taste.
- Serve hot with rice or noodles.
- Optional: Add more curry paste if you've added extra tofu for a larger portion.
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