Pak Choi Coconut Curry

Sun May 11 2025
Pak Choi Coconut Curry

Spring comfort food at its best. Easy to make with deep flavour ready in just 20 minutes - the perfect busy week dinner recipe - that everybody loves.

SERVINGS:

Ingredients

Curry
  • 2 tbsp coconut oil
  • 2 yellow onions, quartered and separated
  • 3 garlic cloves, minced
  • 2 carrots, shredded
  • 100 g cabbage, shredded
  • 250 g pak choi, roughly chopped
  • 1 tbsp green curry paste
  • 150 ml vegetable broth
  • 200 ml coconut milk
  • 460 g chickpeas, strained and rinsed
  • 1 lime, juice
Other
  • 1 cups rice

Instructions

  • Cook the rice according to package instructions.
  • Heat a pot with coconut oil to medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes.
  • Add the garlic, carrots, cabbage, pak choi and green curry paste. Cook for 1 minute, stirring to coat the vegetables in curry paste.
  • Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil, before reducing the heat to simmer until vegetables are tender, about 10 minutes.
  • Add the lime juice and season with salt to taste before serving with rice.