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Green Curry with Bok Choy

Photo: John Autry; Styling: Cindy Barr
Total time 35 mins
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.