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Asian greens with coconut milk

Asian greens with coconut milk
Recipe type: Entree
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This aromatic Thai side combines fresh Asian greens with coconut and lime, and takes only 15 minutes to make!
  • 1 bunch choy sum, washed
  • 1 bunch pak choy, washed
  • 270ml can coconut milk
  • 2cm piece fresh ginger, peeled, halved
  • 1 stalk lemongrass, bruised
  • 410g can baby corn, halved lengthways
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • 2 green onions, sliced
  1. Separate stems and leaves from choy sum and pak choy. Cut stems and leaves into 3cm lengths. Set aside.
  2. Place coconut milk, ginger and lemongrass in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until fragrant. Add choy sum and pak choy stems. Cover. Cook for 2 minutes or until almost tender. Add choy sum leaves, pak choy leaves and baby corn. Cook, covered, for 2 to 3 minutes or until vegetables are just tender. Remove from heat.
  3. Add fish sauce, lime juice and onion. Toss to combine. Remove and discard ginger and lemongrass. Serve.
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