About the Recipe
Ingredients
2 tablespoons peanut or avocado oil
3 cloves garlic, minced
3 tablespoons red curry paste
3/4 pound baby bok choy (about 2 medium heads), halved lengthwise
1 cup coconut milk, stirred
1 tablespoon light brown sugar
1 teaspoon lime juice
1/2 teaspoon fish sauce (optional)
1/4 cup matchstick-cut radish
1/2 cup matchstick-cut carrots
Preparation
Heat oil in a large skillet over medium-high heat. Add garlic and chili paste and cook, stirring until fragrant; 1-2 minutes. Add bok choy halves, cut side down and cook for 1 minute more.Â
Reduce heat to medium-low. Stir in coconut milk. Cover and cook, turning bok choy occasionally, until tender-crisp; 10-15 minutes. Remove from heat. Transfer bok choy to a serving plate. Stir in brown sugar, lime juice and fish sauce (if using). Pour sauce over bok choy and top with radish and carrots.