I wanted to cook something green but healthy for St Patrick’s Day. Again, I found another curry recipe in the Cooking Light magazine. This time the curry is inspired in a Thai version. The dish is beautiful and tasty, check the recipe here. Check their picture of the dish, it's super beautiful!
I used ½ onion instead of shallots, coconut oil in place of the sesame oil, and 2 teaspoons of sugar instead of 4. The broccoli and bok choy came from Door to Door Organics and they were as fresh they could possible be! I served with brown rice but because the flavors of this dish are so delicate, I would serve it with steamed white rice next time. I also think that the recipe yields to more than 4 servings.
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