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Coconut Curry with Pak Choi, Peppers and Tomatoes

Coconut Curry with Pak Choi, Peppers and Tomatoes


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 2


The green chutney used is just coriander, a little chilli and some coconut all ground up. The chilli paste, on the other hand is just blistering hot green chillies ground up.


1 cup Sugar
1 tomato
1 green pepper
2-3 cups cups of pak choi
1/2 onion
2 tablespoons chilli paste
2 tablespoons green chutney
Teaspoon coconut oil
1 cup water


Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
In a wok, heat the oil and saute the onions.
Add the chilli paste and green chutney paste.
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
Let it simmer away for 15-20 minutes.
Have a taste test - if its too hot, add sugar to temper it down.
Add the chopped veggies and turn off the gas.
Let the veggies soak in the curry for 5-10 minutes.
Serve with plain boiled rice.

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star_onstar_onstar_onstar_onstar_onTheresa111 says:

I love the colors and textures. This looks very interesting and full of exotic flavors.


star_onstar_onstar_onstar_onstar_onfoodeterian says:

wow ...nice and simple recipe ...yes I bought Pak choi And was in delima how to I used it except stir fry. Thanks for sharing.

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