Bok Choy and Beet Greens in Thai Red Curry Sauce
I love Thai cuisine because it is so easy to make! Check this rough recipe to be transported to Thailand.
2 Bunches of Bok Choy
1 Red Pepper
1 Red Onion
1 Bunch of Beet Greens
1 Tsp of Himalayan Salt or 1 Tsp of Liquid Amino Acid
DIRECTIONS: Chop bok choy, red pepper, red onions, and beet greens and reserve to the side. In a wok, add olive oil and saute the onions first and the reserve to the side. Next, saute bok choy and red peppers. Then reserve this to side. Last is to sautee the beet greens and then reserve to the side. For each veggie that you saute, you can season with Himalayan salt or liquid amino acid.
NEXT: Red Curry Sauce - I usually use a pre-bought red curry paste because they generally have a ton of ingredients and it is not always easy to find every thing. Clean wok out and use one cup of coconut milk. Then add two to three tablespoons of the red curry paste. Let the red curry sauce simmer. You can add himalayan salt or amino acid for flavor. I even use a dash of agave to balance out the flavor.
Once the sauce has simmered and the flavor is just right, I add all of the veggies that were sautéed in the wok and simmer everything together for a few more minutes. I serve this dish over basmati rice, which is a fragrant long grain rice that is perfect with Thai dishes. I garnish my red curry with avocados and raw cashews. Simply put, this dish is to die for!