Green Curry with Tofu and Baby Bok Choy
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 8 baby bok choy
  • 1tablespoon virgin coconut oil
  • 1bunch (about 4 cups) broccoliseparated into small florets
  • 1/4cup Thai green curry paste
  • 214-ounce cans coconut milk
  • 14ounces extra-firm tofudrained and cut into ½-inch cubes
  • 16 scallionsthinly sliced on a diagonal
  • 1/2cup packed cilantrocoarsely chopped
  • 3cups cooked brown or basmati rice
  • Lime wedgesfor garnish
  1. Wash bok choy thoroughly, spreading leaves to remove any grit. Cut stem portions into ¼-inch slices. Cut leaves at roughly 1-inch intervals and then chop a few times to shorten resulting strips.
  2. Place coconut oil in a large saucepan over high heat, swirling to coat the bottom. Add bok choy and broccoli florets; cook, stirring constantly, for about 1 minute. Add curry paste and stir well to combine. Add coconut milk and bring to a boil. Cook a few minutes longer, until coconut milk has reduced and thickened slightly, and vegetables are tender-crisp. Add tofu cubes and warm through. Taste and add salt, if needed.
  3. Remove from heat and stir in half the scallions and cilantro. Serve at once over rice in bowls, garnished with remaining scallions, cilantro, and lime.
Recipe Notes
Nutrition Facts
Green Curry with Tofu and Baby Bok Choy
Amount Per Serving
Calories 344 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 357mg 15%
Total Carbohydrates 38g 13%
Dietary Fiber 7g 28%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 344 cal, 12g fat (1g mono, 1g poly, 10g sat), 0mg chol, 13g protein, 38g carb, 7g fiber, 357mg sodium