2-3heads of small baby bok choycut in half or quarters
3carrots chopped in 1 inch slices
1whole onion thinly sliced
2small zucchinis or 4-5 baby zucchinis chopped in 1 inch slices
Optional add other vegetables like potatoes or cauliflower
1can full fat coconut milk
3tablespoonThai Kitchen red curry paste or other similar curry paste
2-3tablespooncoconut oil
optional 1 tablespoon fish sauce
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Instructions
Heat coconut oil in a large and deep skillet on medium heat. Add onions and any hearty vegetables like carrots and potatoes and cook for 7-10 minutes, until slightly soft.
Add in zucchini and any other more delicate vegetables, and cook for another 5 minutes.
Add in the bok choy or other greens like spinach, at the end, cover and cook for 10 minutes, or until wilted.
Meanwhile, warm coconut milk and curry paste in a small saucepan on medium heat, allowing for a gentle simmer and stirring occasionally.
Pour curry sauce over vegetables, and add in the fish sauce if using. Stir to coat and heat through.