Green Curry with Bok Choy

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 12.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 4.1g
  • Protein: 16.6g
  • Carbohydrate: 44.2g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 5mg
  • Sodium: 566mg
  • Calcium: 333mg

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

Preparation

  1. 1. Combine first 7 ingredients in a food processor; process until smooth. Set aside.
  2. 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. 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.
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