Last year, I made a fairly miserable meal out of grilled baby bok choy. It was completely my fault; didn't wash it enough, didn't marinade it enough and didn't grill it long enough. So, aside from being gritty, tasteless and undercooked, it was terrific.
Fast forward to the last two weeks. We got some Baby Bok Choy in each box.
Look at it sitting there, green and cute....mocking me... It was time to face my bok choy fears.
Baby Bok Choy and Shrimp Braised in Coconut Curry Sauce
6 small heads of baby bok choy, cut in half (cut larger ones in quarters)
(note, wash them again after cutting, grit hides down in the recesses of the leaves)
1 T butter
1 T olive oil
1 lb medium raw shrimp, cleaned
1 can coconut milk (I used light)
2 T red curry paste (or more to taste)
2 T natural peanut butter
2 T brown Sugar
salt, pepper to taste
Heat butter and olive oil in a large, nonstick pan over medium, high heat and lightly brown the baby bok choy on the cut side. Remove bok choy from pan and set aside.
Lower the heat on the pan and stir in the curry paste, peanut butter and brown sugar. Cook, stirring constantly, until all is well incorporated and the mixture begins to get very fragrant. Stir in the can of coconut milk, raise the heat, bring to a slow boil and cook, stirring, for about 5 minutes to thicken slightly. Taste sauce and add salt and pepper as needed. Place the bok choy back in the pan, pressing the cut sides down into the sauce and simmer, covered, for about 5 minutes. Add the shrimp, pressing them down into the sauce as well. Simmer, uncovered, until the bok choy is tender and the shrimp is cooked through, about 5 more minutes. Serve with Jasmin Rice.
It was flavorful, cooked enough, not gritty and still a reasonably quick meal to prepare. This round goes to me, Baby Bok Choy.
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