Have I ever told you how much I love curry? No? Well I Love it!! Not just because I have been to Thailand either. Its such a wonderful spice, or should I say spices. Red Curry paste consists of chili peppers, garlic, lemongrass, galangal (Thai ginger), shallots, kaffir lime leaves and coriander. This is a basic recipe and there are many variations.
Normally a stir-fry is done all in one pan. However this particular stir-fry is a little more complex but can be done in one pan if so desired. For this recipe I grilled the Bok choy, which gives it amazing flavor. Use a wood grill for mind-blowing flavor. The rest of the ingredients are stir fried and Bok choy is added at the end.
Red Curry Vegetable Stir-fry
2 large bunches of Bok-choy
1 pint of Cremini Mushrooms
1 pint sugar snap peas
1 pint large julienne carrots
1 tsp ground ginger
1 tsp minced garlic
2 Tbsp oil
1 Tbsp soy sauce
1 tsp sesame oil
drizzle of sweet soy sauce
Salt & pepper to taste
toss Bok-choy in oil and S&P then when the grill is very hot, toss on. Remove and reserve when the Bok-choy starts to get really dark marks, the leaves will/should burn down so don’t worry.
In a wok or large saute pan heat some oil. When hot toss in carrots. When they start to brown add the snap peas and mushrooms. Saute for 2 minutes then add garlic, ginger, soy sauce and sesame oil.
Remove when everything is cooked through and still crisp. Adjust seasoning, plate and drizzle with sweet soy sauce.
Great served over rice or noodles