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…