June 05, 2011

Baby Bok Choy in Coconut Milk

This recipe is one I came up with to serve with the Chicken and Lemongrass Curry I wrote about in the recent past.   I wanted a vegetable to serve with the the main-dish curry, and figured another dish with typical Thai seasonings would go along well with that curry.  There's really not much to it:  Some ginger and garlic are cooked in oil, then coconut milk and some other seasonings are brought to a simmer, after which the bok choy is added to the pot and cooked in the flavored coconut milk, which is then cooked until thickened and used to top the bok choy.

This one wasn't one of Juli's favorites.  She really prefers baby bok choy be mixed in with other ingredients in a stir fry, as opposed to a dish based around the baby bok choy.  I thought it was pretty good, though, and I'm thinking that with some more experimentation, I can probably make it into something that Juli and I will both like.  Meanwhile, it's a neat side dish, and not really very much like anything else I've made to date.   If anyone wants to try it out and provide some feedback, or possibly some ideas how to make it even better, I'd love to hear what you have to say.

Baby Bok Choy in Coconut Milk

yield = 2 servings

12             ounces baby bok choy, leaves separated,
                         cleaned and trimmed
1               teaspoon vegetable oil
1               tablespoon fresh, peeled and grated ginger
1               teaspoon minced garlic
1               cup coconut milk
2               tablespoons freshly-squeezed lime juice
1               tablespoon fish sauce
2               teaspoons granulated sugar

Heat the oil in a Dutch oven or large sauce pan over medium-high heat.  When the oil is shimmering, add the ginger and garlic and cook until it is fragrant (30-45 seconds).  Add the coconut milk, lime juice, fish sauce and sugar.  Bring to a boil, then reduce heat and simmer 5 minutes. 

Add the baby bok choy and toss/stir to coat witht he coconut milk mixture.  Cook until the bok choy is tender (4-5 minutes).  Remove the bok choy to a serving bowl or dish and cover to keep warm.

Increase heat to medium-high and cook the coconut milk mixture for a couple more minutes, until it reduces and thickens.  Pour over the baby bok choy and serve.

1 comment:

  1. Made this and it's delicious! Did make one change and used only 1/2 tsp brown sugar. Next time I'll make it with curry spices and kaffir lime leaves.