White Bok Choy & Mushroom Coconut Curry

Servings: 2
Prep Time: 30 min

Ingredients:

 8 oz Allwell Greens baby white bok choy, rinsed
½ teaspoon oil
1 red bell pepper, sliced
½ onion, chopped
3-4 dried shiitake mushrooms, soaked and sliced
1 pack of oyster king mushrooms, sliced
3 cloves garlic, minced
3 tablespoons Mama Lam’s Vegan Curry Paste
1 can coconut milk
Salt to taste

Optional: Add a pack Firm tofu of any kind, for a serving of 4

Instructions:

1. Heat a pot and add the oil, on high heat
2. Add the chopped onion and cook until it sweats and becomes fragrant.
3. Add the minced garlic, sliced mushrooms, bell pepper, and curry paste to the pot. Cook and stir for 30-60 seconds to combine the flavors.
4. Pour in the coconut milk, stirring frequently and gently to avoid burning the bottom of the pot, on medium heat. If adding tofu, add it now and let it simmer.
5. Bring the mixture to a simmer on medium to low heat, then add the white bok choy.
6. Simmer for another 2-3 minutes until the bok choy is tender.
7. Salt to taste. Serve hot with rice or noodles. Optional: Add more curry paste if you’ve added extra tofu for a larger portion.All