Scrumptious Bok Choy with spicy sesame dressing and a Thai Red Curry in a hurry

 

Steamed bok choy

 

It’s all about roasting, grinding, making from scratch. That is how clever chefs are supposed to be, they never make anything that uses ready to pour and serve ingredients. Ever so often, I step into the kitchen, open several bottles and sniff, working out combinations in my mind and thinking of what new I can make from the same old bottles. Creating, developing, formatting recipes that would win the world!

 

bok choy steamed

I look at the bottles, and then my eyes travel to the utensils that I have washed only an hour ago, at the shining kitchen counter that I had finished polishing only minutes ago, and all of a sudden, a lethargy takes over. I don’t feel like being clever any more. At that time,all I want is something quick, that needs a minimum of effort and maximum taste. And of course, minimal of cleaning up afterward.

bok choy enjoy

So what do I do? I simply stuff the bottles back into their cabinets and reach for that ever faithful bottle of ready made, store bought spice mix or paste that will give me a meal, if not in a jiffy, than at least close enough. And if I can make a pot of gravy with all vegetables and a side of rice in minutes using a mixture, then why not…..

red curry and bok choy

So I make this delectable Thai chicken red curry gravy using a store bought red curry paste. I also chop a lot of different vegetables and add to the curry, and feel a bit less guilty for taking short cuts. Squash, beans, spring onions, along with yellow, red, green and orange bell peppers.

While I wasn’t planning to post this at all, something did come up that made me change my mind and I knew  I had to share it. I always believe that it’s not the complicated recipes, but the simple ones that often escape our attention.

red curry

 

To make the red curry, I simmered some chopped garlic and ginger in canola oil, and had almost a quarter cup of left over that was too little to store but too much to throw away.

So I decided to make a dressing out of it by adding some low sodium soy sauce and sesame oil. Cut length wise, I steamed the bok choy leaves for about 3 minutes. Drizzled the dressing and garnished with red chili flakes and roasted sesame seeds.

 

bok choy dressing

Divine!

Red Curry Recipe:

1 can light coconut milk

3 tbsp red curry paste (store bought)

1 tbsp simmered oil* (See recipe in bok choy recipe notes below)

2 cups of assorted vegetables: red, yellow, green and orange bell peppers, green beans, snow peas, mushrooms, bamboo shoots, butternut squash and any other vegetables that you want

1 lbs chicken fillets cut into 1″ X 2″ rectangles

1 tbsp fish sauce

1 tbsp light brown sugar

1 cup fresh basil leaves
Instructions:

In a pan, heat 1 tbsp of simmered oil, and add 1 tbsp of red curry paste. Toss the vegetables (except peppers) and the chicken in it, stir for two minutes and take it off the flame. Transfer to a dish and return the pan to heat. Add another 1 tsp oil and stir in the peppers and cook for two minutes on the high. Keep aside.

In a medium saucepan, pour coconut milk and and when it’s about scalding, add the rest of the red curry paste. Simmer for 5 minutes.
Add the chicken, vegetables (except peppers), and brown sugar. Cook on low till the chicken is cooked.
Once the chicken is cooked, add the peppers and cook for another two minutes. Finish with fish sauce and fresh basil leaves, cooking for another minute before taking it off the heat.
Serve with Jasmine rice.

Now for the side of that delightful bok choy:

bok choy divine

4.3 from 3 reviews
Scrumptious Bok Choy with spicy sesame dressing and a Red Curry in a hurry
Author: 
 
Ingredients
  • 3 tbsp ginger-garlic simmered oil* (recipe below)
  • 1 tsp sesame oil
  • 1 tbsp low sodium soy sauce
  • 1 tsp minced garlic
  • Red chili flakes to taste
  • 1 tsp roasted sesame seeds
  • 6 bok choy leaves, cut lengthwise
Instructions
  1. In a bowl, combine simmered oil, sesame oil, soy sauce and minced ginger
  2. Steam the bok choy leaves for 3 minutes
  3. Transfer to a dish
  4. Drizzle the dressing generously
  5. Garnish with red chili flakes and sesame seeds
  6. Serve immediately
Ginger-garlic simmered oil: ½ cup canola oil, 1 tbsp pure sesame seeds oil, 1 tsp jilienned ginger, 1 tsp minced garlic. Combine Canola and sesame oil in a small saucepan and heat. Add ginger and garlic and simmer on low for 5 minutes. Cool and use.

So dear reader, what are short cut bottled secrets that you have in your kitchen?

 

 

 

17 comments for “Scrumptious Bok Choy with spicy sesame dressing and a Thai Red Curry in a hurry

  1. February 9, 2014 at 11:17 PM

    Thai curry paste is one thing I always make sure to have, homemade or store bought. Sure makes dinner easy! Another is Harissa, perfect for quick tagines. As I was reading your post I realised that’s me!! This looks awesome and I particularly love the bok choy.
    Coffee and Crumpets recently posted..Pomegranate TartletsMy Profile

    • February 19, 2014 at 5:38 PM

      I couldn’t agree with you more. Another favorite of mine are the Shaan masalas, for the days when I want to cook spicy food and am too busy running around trying to make everything from scratch.
      Minnie recently posted..Mushroom and grape tomato bruschettaMy Profile

  2. February 10, 2014 at 4:20 AM

    I thought I was the only one who looked at the sparkling clean kitchen and thought, “Maybe I’ll wait to mess it up.” :)

    This would make me smile AND it doesn’t make a big mess. My mother swore I could use every pan in the kitchen to boil an egg.
    Maureen | Orgasmic Chef recently posted..Chocolate Mousse CakeMy Profile

    • February 19, 2014 at 5:45 PM

      hahahahaha!! My Mom shooed me out of her kitchen for the same reason – she hated the mess I made. And unfortunately, I stay the messy cook till date. Somehow, I use every available spoon just to spoon in sugar or add a pinch of this and dash of that….
      Minnie recently posted..Mushroom and grape tomato bruschettaMy Profile

  3. February 10, 2014 at 6:15 AM

    I’ve never made curry paste from scratch before, so I guess that would always be store-bought for me. Also, I used to make my own stock but now I buy the low-sodium kind at the supermarket. I find that making stock uses up so many ingredients- I look down and see all the carrots, celery sticks and bones, etc and think “YIKES!”

  4. February 10, 2014 at 5:29 PM

    I recently got to taste the boy choy in thai restaurant ..It was good .The curry i had was peanut curry which is so sweet …Def would be making this red curry …Can u give ahint about how to make red curry powder ..
    MyKitchenOdyssey recently posted..All in one dal /Palak dal/Spinach dalMy Profile

  5. February 10, 2014 at 7:20 PM

    I don’t think many people cook like chefs at home. Sometimes I just want something fast too :)

  6. February 11, 2014 at 5:28 AM

    Mmm, I am not usually in a hurry, just lazy so either way, your delicious dressing and curry sounds perfect :D
    I love the colour!

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..Pièce de RésistanceMy Profile

  7. February 11, 2014 at 11:34 AM

    I have to go to Chinese store to get my supply and will make this for sure , before another round of white powder come out in two days.
    Linsy Patel recently posted..Oreo Truffles and some Home Made ChocolatesMy Profile

  8. February 11, 2014 at 11:02 PM

    Clean kitchen counter? What’s that ? I am infamous for messing up the counters even while making tea. I do like the ease of pre- made curry pastes. Awesome looking curry and I love what you did with the bok choy!
    Ansh recently posted..Hot Tanqueray CiderMy Profile

  9. February 12, 2014 at 6:38 AM

    Sometimes ready made ingredients can be useful and I do use them at times when I need something fast. I know the flavors are mroe difficult to adjust with those ingredients but it does the trick. I bet I wouldn’t get enough of your red curry and bok choy

  10. February 12, 2014 at 6:18 PM

    I’ll often use store bought preparations. I often make my own curry paste, but it’s so nice to have some on hand. And I’d never make my own tandoori paste — I can buy commercial kinds that are better than what I know how to make. Particularly if it means messing up the kitchen! Fun post, great recipe. Thanks.
    John@Kitchen Riffs recently posted..Turkey (or Chicken) PiccataMy Profile

  11. February 14, 2014 at 1:01 PM

    Loved ur platter. Too tempting too.
    savitha recently posted..Homemade Granola Bar – No bake Version – Step by stepMy Profile

  12. February 18, 2014 at 1:57 PM

    I use prepared sauces and other ingredients occasionally, Minnie. I think the problem is when that is all a cook uses. Like you, sometimes I’m loathe to mess up my clean kitchen and dirty a dish that I just cleaned and put in to cupboard moments before. That’s when I’ll pick up the phone and order dinner — which is usually far worse than anything in a bottle on a shelf in my kitchen.
    This meal you’ve prepared is wonderful, Minnie. The curry sounds fantastic and I want a taste of that bok choy. Your photos make both dishes look so appealing. :)
    ChgoJohn recently posted..Stewed QuailMy Profile

  13. February 18, 2014 at 5:57 PM

    That looks like a lovely usage for bok choy. I usually do something very simple with it… just some stir-frying, but this looks lovely. The curry sounds great too! Thanks for sharing Minnie. Bok choy isn’t very common here (right now?)… perhaps I’ll be able to find it more easily in the summer.
    Charles recently posted..Beetroot and Potato CroquettesMy Profile

  14. April 5, 2014 at 1:29 AM

    nice dish
    Surya recently posted..Birthday CultureMy Profile

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