There’s no excuse not to eat your daily helping of greens this week! We started off with some lettuce-wrapped tacos, but now I’m really enjoying the bok choy. This is a really interesting Asian green that offers the culinary benefit of a thick stalk plus a green that can be cooked down. Nutritionally, it’s high in vitamins A and C. Here is a recipe we enjoyed, adapted from ideas found on the web. If you’re on Pinterest, I keep a running list of my CSA-related recipe ideas on this board.
Bok Choy and Chicken in Red Curry Sauce
1 tablespoon minced ginger
1 pound chicken breasts, cut into strips
1 head bok choy, leaves separated from stalks, stalks cut into thin strips
2 tablespoons red curry paste (we used Thai Kitchen brand)
1/4 teaspoon red pepper flakes (optional, but we thought the curry paste needed a bit more heat)
1 14-ounce can coconut milk
1 tablespoon fish sauce or soy sauce
1 teaspoon brown sugar
Heat oil in a skillet over medium-high heat. Add ginger and garlic, then add chicken and cook until done. Remove to a plate and set aside. Add the whites of the bok choy and cook about 2 minutes, until they begin to soften. Remove to the plate with the chicken.
Add curry paste and red pepper flakes to pan. Stir-fry until fragrant, a minute or so. Add coconut milk, soy or fish sauce and brown sugar. Simmer this about five minutes, then add back in the cooked ingredients, and add the bok choy greens. Cook, stirring, until greens wilt and everything is coated with sauce. Serve with rice or rice noodles.