After spending time in Nashville and Martha’s Vineyard back to back, I was feeling pretty run down and needed a healthy mid week boost. I was eating non-stop on both of these trips, so some veggies were much needed. I headed to the farmers market and saw that my friend Caroline had some beautiful asparagus and baby bok choy from her farm, and knew immediately that that was what was for dinner!
The Instagram that beckoned me to the market.
Put a bunch of fresh good stuff into a blender.
Then cook the paste with some coconut milk and add the veggies.
Serve it over rice with some fried tofu! Yum!
This dish is pretty loosely inspired by Thai green curry. It has some of the flavors, but not the more hard to find ones. The lime zest really adds a nice brightness to the dish.
And for me you cant beat fried tofu in an dish like this one.
That crunchy fresh local asparagus really made the dish!
Asparagus and Bok Choy in a Spicy Coconut Basil Broth
- 1 bunch scallions
- 1 bunch basil with stems, set a few leaves aside
- 20 fresh Thai chiles
- 2 limes zest only, save juice
- 2 inches ginger
- 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt and pepper
- 1 bunch asparagus chopped
- 2 stalks baby bok choy sliced
- 12 ounces firm tofu cubed
- 2 cans coconut milk
- 2 tablespoons soy sauce
- cooked brown rice
- Mix the paste ingredients in a food processor along with some oil. Blend until smooth.
- In a large frying pan, saute the tofu on high heat to brown on all sides. Remove from pan and allow to cool on a paper towel.
- Saute the paste for 3 minutes, stirring to avoid burning.
- Add in the asparagus, bok choy, coconut milk, and soy sauce. Mix well.
- Simmer until the veggies are tender.
- Serve over brown rice and top with lime juice, sliced basil and the fried tofu.