Green Curry with Bok Choy

Cooking Light
Green Curry with Bok ChoyRecipe
Photo: John Autry; Styling: Cindy Barr
4 servings


+ Add To Shopping List
1/2 cup chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
8 garlic cloves, peeled
3 small serrano chiles, seeded
2 large shallots, coarsely chopped
4 cups coarsely chopped broccoli florets (about 1 head)
2 cups (1/2-inch-thick) slices baby bok choy
2 teaspoons dark sesame oil
4 teaspoons sugar
1 tablespoon lower-sodium soy sauce
3/4 teaspoon kosher salt
3 Kaffir lime leaves
1 (13.5-ounce) can light coconut milk
1 (14-ounce) package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
1/4 cup fresh lime juice
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh mint


Total: 35 Minutes

1. Combine first 7 ingredients in a food processor; process until smooth. Set aside.

2. Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.

3. Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; sauté 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine. Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.

Created date

December 2010

Nutritional Information

Calories 338
Fat 12.8 g
Satfat 5.3 g
Monofat 2.2 g
Polyfat 4.1 g
Protein 16.6 g
Carbohydrate 44.2 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 566 mg
Calcium 333 mg