Bok Choy and Mushroom Curry

Ingredients

• Cooked rice - For serving
• Cilantro - For garnish
• Salt - To taste
• Brown sugar - 1 tablespoon
• Lime juice - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 1 cup
• Onion - 1 medium, chopped
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Curry paste - 2 tablespoons
• Coconut milk - 1 can (13.5 oz)
• Mushrooms - 8 ounces, sliced
• Bok choy - 4 heads, chopped

Instructions

1. In a large pan, heat some oil over medium heat.
2. Add the garlic, ginger, and onion. Sauté until the onion is translucent.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Stir in the curry paste and cook for another minute.
5. Add the bok choy and cook until it starts to wilt.
6. Pour in the coconut milk and vegetable broth. Stir well to combine.
7. Add the soy sauce, lime juice, brown sugar, and salt. Stir again.
8. Simmer the curry for about 10-15 minutes, or until the bok choy is tender.
9. Serve the curry over cooked rice and garnish with fresh cilantro.