Tuesday, January 22, 2013

Thai Curried Bok Choy (or Spinach) with Oyster Mushrooms

 An elegant and quick Asian vegan dish
BEST DRINK WITH THIS DISH IS : Champagne & Sparkling Wine 

When you hear the word 'curry,' you may think of a dry Indian spice blend, but Thailand also has a long Curry history. What makes Thai curries unique are the use of fresh ingredients like cilantro, lemon grass, garlic, and in many cases, a concentrated shrimp sauce, that when added to the dry herbs and spices, creates a curry paste. Thai cooking also balances the heat and kick of its curries with 'cooling' coconut milk.  
You certainly can make your own curries, but in the interest of fast and easy home cooking, try using a prepared Thai curry pastes. You can find these in  Asian food markets - red curries, yellow curries and Penang curries too. At these markets, you’ll also find small, dark green baby bok choy.  Spinach or Swiss chard also works well.  And if you can’t find oyster mushrooms, substitute with shiitake, maitake, or even button mushrooms.  The tofu adds texture and protein that makes this dish a more satisfying main course.
Serves 4


1 lb Bok choy, baby (or spinach or Swiss chard)
1 T Rice bran oil or peanut oil
8 oz Oyster mushrooms
1 T Curry paste (red or Penang)
2 c Coconut milk
4 Scallions (thinnly sliced)
8 oz Tofu, extra firm (optional)


Cut the bok choy in half lengthwise, or, if they are very large, into quarters, and then in half crosswise.
Put the rice bran or peanut oil in a large soup pot over medium heat. As soon as the oil is fragrant, add the bok choy and mushrooms, stirring briskly. When the leaves have wilted, about 1 minute, add the curry paste and stir to incorporate. Add the coconut milk and stir. Raise the heat and stir until the mixture comes to a boil. Lower the heat and cook until the bok choy is tender, about 2 to 3 minutes.
Remove from the heat and divide among 4 bowls. Garnish the curry with the sliced scallions and serve at once.
Optional Tofu: to make this a hearty main meal, add tofu.  Cut into ½-inch cubes. Add as soon as the bok choy is tender. 
All Kardea Gourmet recipes are recommended for UN-dieting, TLC and DASH healthy weight management programs.
for interesting facts about wine


  1. I think a def. yes on the Tofu. Thanks for sharing!

  2. Marie PapachatzisJanuary 25, 2013 at 10:35 AM

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  3. This looks great! I get a lot of great veggies, and I am always looking for new recipes to try. Thanks for sharing this Deanna!

  4. Treatntrick Treat and TrickFebruary 6, 2013 at 2:36 AM

    It looks awesome! Thanks so much for your sweet comment posted on my blog!

  5. I have not not had anything like this. I look delicious and healthy. Thank you so much for linking up with Saturday Dishes.
    I will pin this soup. I will also following your social medias.
    Diane Roark

  6. Hi Deanna,
    I love the flavors used in Thai cuisine. This Thai Curried feast sounds so flavorful, chunky, chewy and filling. What a tasty, satisfying meal! I sometimes substitute the oyster mushrooms with shitake, maitake or portabella mushrooms. Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I sincerely appreciate it!