-
1
1.
-
2
In a large saute pan or wok over medium heat, sweat the onions, carrots, celery, and potatoes until they give off their water and begin to soften, about 5-7 minutes.
-
3
Add the baby bok choy and mushrooms, and cook for another 5 minutes.
-
4
Finally, add the garlic, ginger, and lemongrass, stir to incorporate, and cook another 2 minutes or so.
-
5
Everything should be smelling amazing!
-
6
2.
-
7
Stir in the coriander and white pepper, and let it cook for a minute, then add the curry paste, and let it cook for another minute.
-
8
[Note: If you are concerned about the level of spice, add just 1 Tablespoon of curry paste to begin with (or less!
-
9
), and incorporate the rest after you add the coconut milk in step 3.]
-
10
3.
-
11
Add the coconut milk (be sure to shake the can before you open it!
-
12
), fish sauce, and lime leaves.
-
13
Now is the time to adjust the seasonings if its needed.
-
14
Bring the mixture to a light boil, then turn the heat down and simmer for 10-15 minutes, until the potatoes are soft and the curry is thick and fragrant.
-
15
4.
-
16
Stir in the Thai basil, frozen peas, water chestnuts, and green onion, and cook for just a minute or two, until warmed.
-
17
5.
-
18
Sprinkle with the cilantro and serve over brown jasmine rice or my choice, quinoa!
