3 tbls. olive oli

2 cloves garlic

2 onions

2 tbls. ginger

2 tsp. red thai curry

2 bell pebbers (red + orange)

400 g bok choy

5 carrot sliced

1 can coconut milk

 

How to:

In a wok add oil, thai curry, ginger – stir for one minute at medium heat.

Add onions, garlic.

Add carrots stir for a couple of minutes.

Add bok choy – stir again.

Add pebbers.

Add coconut milk. Let simmer for 5 minutes.