Green Curry with Bok Choy

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com