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Broccoli & Bok Choy with Coconut & Curry ♥ Recipe

A brilliant combination, coconut milk and Thai curry paste, here with broccoli and bok choy
Today's easy vegetable recipe: Broccoli florets and chopped bok choy braised in coconut milk tinged with Thai curry paste. Low carb. Weight Watchers 2 points. Vegan.

Broccoli & bok choy, coconut & curry. Say that three times, then add, distinct and delicious, easy and excellent, fun and flavorful. I could go on with all the letters of the alphabet, but you get the QT, yes?

This was one of those spur of the moment creations, just using up leftovers. But honestly, such creations don't always work out so well for me, I'm more about spotting good recipes than creating great recipes myself. But this one just happened and whoa -- call me glad!

THAI CURRY PASTE This is an amazing product. It comes in small jars, is inexpensive, takes just a smidge, lasts forever in the fridge and packs a real wollop of flavor. It's worth seeking out.

SIDE DISH? Sure, this makes for a great side dish. But the coconut milk is worth sopping up, so the broccoli-bok choy combination has great potential with rice or over pasta. Yumm.






BROCCOLI & BOK CHOY with COCONUT & CURRY

Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 6

1 tablespoon peanut oil
1 tablespoon garlic (or to taste, I used garlic from a jar which is milder)
12 ounces fresh bok choy, stems chopped, leaves chopped separately and put aside at first
8 ounces broccoli florets
1 cup low-fat coconut milk
1/4 teaspoon green Thai curry paste
1 tablespoon black sesame seeds (optional but I love their drama!)
Drizzle of honey (optional but inspired)

In a large skillet, heat the oil on MEDIUM HIGH til shimmery. Add the garlic and cook for just a minute. Add the chopped bok choy stems and let cook for about 5 minutes, while prepping the broccoli and leaves. Stir in the broccoli, stir to coat with fat. Let cook until broccoli is heated through. Move the vegetables aside with a spatula, add the coconut milk and curry paste, stir to mix. Stir together the bok choy stems, the broccoli and the bok choy leaves, coating with coconut milk. Reduce heat to MEDIUM, cover and let cook, stirring frequently, until broccoli and bok choy are both cooked clear through. Transfer to a serving dish, drizzle with honey.

NUTRITION ESTIMATE
Per Serving: 127 Cal (59% from Fat, 10% from Protein, 31% from Carb); 3 g Protein; 9 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 10 g Carb; 3 g Fiber; NetCarb7; 4 g Sugar; 143 mg Calcium; 1 mg Iron; 32 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points



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