Nutritious and Delicious: Red Curry Stir-Fry

Do you ever have one of those cravings for VEGETABLES? For me, it happens after I’ve gone a bit of a sugar overload. A few too many cookies, sour jubejubes, chocolate etc. That feeling of stomach uneasiness sets in, and the only way to remedy the situation is to counter it with a colourful, vegetably, proper meal. As is often the case, the first thing that pops to mind is a good old stir-fry.
The best thing about a stir-fry is that everytime can be a new experience – just toss in some different vegetables, add/make a different sauce, and all of a sudden a whole new taste sensation!
This particular stir-fry is kindof my go-to. Its colourful and savoury, and really, I just bust it out on a regular basis because I love baby bok choy.
1 medium onion, diced
1 large red pepper, cut into chunks
1 orange pepper, also chunked
3 heads of baby bok choy, cut into large pieces
1 clove garlic
Olive Oil
1 tsp chili paste (I recommend Sambal Oelek)
I jar Red curry sauce (I’ve been decently pleased with Thai Kitchen’s)* You can also make you’re own sauce, but I’m a student on a time-budget so pre-made sauce makes life a whole lot easier. No shame there.
Garnish with peanuts
Other optional addtions: cooked brown rice, chicken breast.
If you want your stir-fry to go a bit farther, making some rice to go with it is a good choice, however, it does take a bit longer, so be sure to start it first. Brown rice takes about 45min, but if you start it first, everything should come together timing wise without too many issues. If doing so, one cup of dried rice should be sufficient. However, 50% of my stir-frys are lacking in the rice department just because I can’t be bothered. It does mean having to clean one more pot after all.
In a large frying pan, heat up a few tsps of olive oil. Toss in the diced onions and minced garlic, and leave to sautée. In the interim, begin prepping your peppers and any other veggies of your choosing. If you’re a meat eater, begin prepping your meat (normally cut into small pieces), to be cooked in a seperate pan. Once everything is prepped, add the peppers to the onions, and start cooking your meat in the other pan. Allow things to cook on medium heat for about 5-7 minutes, or until peppers begin to soften.
Add the boy choy to the vegetable pan, stirring until wilted, 1-2 minutes. Then toss in your red curry sauce and reduce to low heat. Spice as desired, by adding the chili paste, or chili pepper flakes. (Words of wisdom: start with small amounts of chili paste and add slowly, making sure to mix thoroughly before dumping some more in.) Once the meat is done, (if cooking chicken, make sure its cooked all the way through), add it to the veggies and you’re ready to serve. Garnishing with peanuts is optional, but a good protein option if you decide to forgo the of cooking meat.

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