Coconut Red Curry with Bok Choy, Sweet Potatoes and Kidney Beans


The Glade Road Growing farm share for September 16 is slated to include: lettuce mix, hakurai salad turnips, bok choy, cilantro, tomatoes, sweet peppers and yellow onions.

Serves 4

Quarter 1 pound of sweet potatoes and then cut in 1/2 slices
Chop 1/2 cup of cilantro
Halve 4 baby bok choy
Chop one yellow onion
Chop the green portion of of one green onion
Quarter 1 lime

In a bowl stir together one can of coconut milk and 1 cup water, 1 TB of Thai red curry paste

In a skillet, saute sweet potatoes until they brighten in color.  Add onions and cook until translucent.
Add bok choy and after about a minute, add 2 cups of cooked kidney beans and the coconut milk/curry mixture. Reduce to simmer and cook for about three minutes until all the vegetables are cooked through.

If you want, you can serve this over cooked brown basmati or conventional brown rice or as is, garnished with cilantro, green onions and a lime wedge.