Cooking bok choy in coconut milk is certainly an unusual choice, but I had a hunch the combination would taste amazing and be a nice change from the stir fries I usually make when bok choy is in the share.
I searched for a recipe online, and discovered this one, and just as I predicted it was delicious!
I first made this meal with the bok choy that was in our share a couple of weeks ago, using a mild green chili paste because that was what I had on hand. But it was such a wonderfully filling comfort food that I will be making it again with this week’s bok choy, using a medium Indian curry, because I have a hunch it will taste even better.
Bok Choy in Coconut Milk
1 small onion, sliced 1 big bunch bok choy, leaves and stems roughly chopped and separated 1 tsp garlic, minced 1 tbsp either curry or red or green chili paste 2 cups coconut milk salt, to taste
Add onions, bok choy stems, garlic and chilli paste to coconut milk in a deep pan, and let it come to a boil over medium-heat. Stir ocassionally to allow garlic and chilli paste to blend well with the coconut milk.
Add bok choy leaves, season with salt, and turn off the heat. Cover the pan and let it sit for a few minutes till the leaves begin to wilt.
This recipe was adapted from the recipe that appear on the blog Hooked on Heat.