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Green Thai Curry Bok Choy with Cauliflower Rice

Serves: 4


  • 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 


  1. 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.
  2. 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.
  3. Meanwhile, separate cauliflower into florets; grate on largest holes of box grater or pulse in food processor until rice-like consistency.
  4. 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.