Who doesn’t like Thai food? I literally just made this again tonight. I.love.this.dish! My entire family does. It is very filling, scrumptious, satisfying and just beautiful. You know what they say about eating with your eyes first, right?!?Honestly, it doesn’t get any easier. You first sauté ginger, garlic and red curry paste in a little oil….Then add chicken or vegetable stock to the pan along with cubed sweet potatoes or yams and baby bok choy stalks. The magic is starting to begin….The veggies need to cook in the stock until they are fork tender. For me, on my stovetop, it takes about 25 minutes on a medium flame with a lid placed tilted on the pot for a bit of ventilation. After this is done, things will wrap up in a hurry. I add the coconut milk, oyster sauce and brown sugar to the stew and heat for a minute or two….After this, I just turn off the heat and add the tender baby bok choy leaves to wilt! Then place the rice noodles into a pot of boiling water and cook those for three minutes. I drain and serve the noodles into individual serving bowls……and ladle the stewed coconut curry vegetables over the noodles. Just add a few garnishes and there you have it! Delicious and beautiful-all in one bowl…
Thai Coconut Curry Vegetable Stew
- Prep Time
- Cook Time
- 8 Cups
- Difficulty Level Easy
- (5 /5)
- 1 rating
- 1-2 teaspoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 large sweet potato, diced into inch-sized cubes
- 2-3 bunches baby bok choy, thinly sliced keeping stalk and leaf parts separate
- 32 ounces of chicken stock
- 13 ounce can coconut milk (lite is fine)
- 2 teaspoons brown sugar
- 2 teaspoons oyster sauce
- Approximately 7 ounces of rice noodles
- Garnishes of thinly sliced red onion, chopped cilantro, cashews (optional) and sriracha sauce
- Lime slices
- Soy sauce
- In a medium sized pot, heat oil and then sauté garlic, ginger and red curry paste for one minute.
- Add the chicken stock along with the sweet potato, baby bok choy stalks (the tender leaves will be added at the end of cooking). Bring to a simmer and cook until vegetables are tender-about twenty minutes.
- Heat water to a boil in another pot for cooking the rice noodles.
- When vegetables are tender, add coconut milk, oyster sauce and brown sugar and cook 2-3 minutes longer and turn off heat. It is at this point that the tender leaves of bok choy should be added to the soup.
- Cook the rice noodles according to package directions. Usually cooking time is three minutes. Drain the noodles and place them into serving vessel.
- Ladle stewed vegetables over the rice noodles and add red onion slices, cilantro, cashews if using, and sriracha sauce. Serve with lime slices and soy sauce on the side.