Kaeng Khiao Wan Ruam
The Asian Cookbook
2 T vegetable oil 6 scallions, sliced
1 fresh green chile, seeded and chopped 3 T Thai green curry paste
4 oz. bok choy 4 oz Napa Cabbage
4 oz. spinach (use beet greens) 4 oz asparagus (use zucchini or green beans)
3 celery stalks, diagonally sliced 3 T Thai soy sauce
1 tsp jaggery or soft, light brown sugar juice of one lime
boiled jasmine rice to serve
Heat the oil in a wok or large skillet and stir-fry the chili and scallions for 1-2 minutes. Add the curry past and stir-fry for 2-3 minutes. Add the bok choi, napa cabbage, spinach, asparagus, and celery and stir fry 3-4 minutes, or until just tender. Add the soy sauce, jaggery, and lime juice and cook for 30 seconds to heat through. Serve immediately with jasmine rice.