Ingredients and Weight:
- Baby bok choy (1 pound)
- Vegetable oil (2 tablespoons)
- Garlic (2 cloves, minced)
- Ginger (1 tablespoon, minced)
- Thai red curry paste (1 tablespoon)
- Peanut butter (1/2 cup)
- Coconut milk (1 cup)
- Lime juice (1 tablespoon)
- Soy sauce (2 tablespoons)
- Honey (1 tablespoon)
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Trim the bok choy and cut into 1-inch pieces.
- Heat the oil in a large skillet or wok over medium heat.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the curry paste and cook for another minute until fragrant.
- Whisk together the peanut butter, coconut milk, lime juice, soy sauce, and honey in a small bowl.
- Add the peanut sauce mixture to the skillet and bring to a simmer.
- Add the bok choy and cook for 5-7 minutes, or until tender.
- Serve immediately topped with chopped peanuts and cilantro.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 250
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
- Dietary fiber: 5 grams
Dish Characteristics:
- Savory, sweet, and spicy
- Healthy and packed with nutrients
- Easy to prepare and perfect for a quick weeknight meal
- Can be easily disesuaikan with different vegetables or protein sources
User Comments:
- "This dish was absolutely delicious! The peanut sauce was so creamy and flavorful, and the bok choy was cooked perfectly."
- "I love how easy this recipe was to make. It's now one of my go-to meals."
- "The perfect balance of flavors and textures. I highly recommend it!"
Special Precautions and Tips:
- Use low-sodium soy sauce to control the saltiness of the dish.
- If you don't have Thai red curry paste, you can substitute with another type of curry paste or even a bit of yellow mustard.
- For a vegan version, replace the peanut butter with tahini and the honey with maple syrup.
