Bok Choy and Tofu Green Curry
Recipe by Ed Kernan
This is one of those easy, flavorful, healthy weeknight meals you’ll come back to over and over and over again. It’s hard to get sick of a curry when every bite is exciting, and that’s exactly what happens when you pair green curry paste with zesty citrus, fish sauce, herbs, and more. This recipe calls for tofu, and I personally think the silky texture pairs wonderfully with the stew. However, you can play around with it as you please and substitute whatever proteins you’re in the mood for.
10 minutes
15 minutes
1-2
What You'll Need
Ingredients
- 1 small shallot, thinly sliced
- 1½ tablespoons green curry paste
- 2 baby bok choy, sliced into ½-inch pieces
- 2 teaspoons brown sugar
- Zest and juice from half a lime
- 1 tablespoon fish sauce
- ½ cup unsweetened coconut milk
- 1½ cups low-sodium vegetable broth
- 8 ounces silken tofu, cut into ½-inch cubes
- 2 to 3 sprigs of cilantro leaves
- 2 to 3 sprigs of Thai basil leaves
- 2 green scallions
- 1 Thai red chile, sliced into thin rings
- Cooking oil
Directions
Step 1
Turn the Perfect Power Pot™ to Level 1 (low heat). Drizzle in about a tablespoon of cooking oil and let it warm up for 20 to 30 seconds. Add in the shallots, stir often, and cook until softened, 2 to 3 minutes. Add the green curry, mix together with the shallots, and cook for a minute, stirring occasionally.
Step 2
Add the bok choy and mix together with the curry and shallots. Add brown sugar, lime juice and zest, fish sauce, coconut milk, and broth. Turn heat up to Level 2 (high heat) and bring to a simmer.
Step 3
Once the broth comes to a simmer, turn heat down to Level 1 (low heat) and add the tofu. Cook with the glass lid on for 5 minutes. Taste broth and adjust seasoning with lime, fish sauce, or sugar.
Step 4
Remove the glass lid and add cilantro, Thai basil, scallions, and Thai red chile. Serve over by itself or over rice.
