All Recipes
Green Thai Curry Bok Choy with Cauliflower Rice
Serves: 4
Ingredients
- 1/2 lb Foxy Organic Baby Bok Choy, halved lengthwise
- 1/2 cup Foxy Organic Cilantro leaves (approx.)
- 1 small head Foxy Organic Cauliflower
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/4 cup Thai green curry paste
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 can (14 oz) coconut milk
- 1 cup sodium-reduced vegetable broth
- 8 oz firm tofu, cubed
- 1 cup peas
- 1/2 tsp salt
- 1/4 cup crushed peanuts (optional)
- 1 lime, cut into wedges
Preparation
- Heat 1 tbsp oil in Dutch oven or large saucepan set over medium-high heat; cook garlic and ginger for 1 minute. Stir in curry paste, brown sugar and fish sauce; cook for about 2 minutes or until fragrant.
- Pour in coconut milk and broth; bring to boil. Add tofu and bok choy. Reduce heat; cover and cook, stirring occasionally, for 8 to 10 minutes or until tender. Stir in peas and cilantro.
- Meanwhile, separate cauliflower into florets; grate on largest holes of box grater or pulse in food processor until rice-like consistency.
- Heat remaining oil in large nonstick skillet set over medium-high heat; cook cauliflower and salt, stirring often, for 8 to 10 minutes or until tender and golden brown. Divide cauliflower among serving plates. Spoon curry over top. Sprinkle with additional cilantro, and peanuts (if using). Serve with lime wedges.