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Red Curry Tatsoi

Red Curry Tatsoi

2004-06-12 15 7 tatsoi, oil, ginger, curry paste, water, salt, lime dinnerleftoversasiansidevegetarian

This is a very simple side. We vary our sautéed tatsoi recipe so that we can use a new ingredient (for us), Thai red curry paste. Originally served as part of Halibut on the Grill.

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Red Curry Tatsoi

Servings & Time

  • Serves: 3
  • Prep Time: 15 min
  • Cook Time: 5 min

Tools & Appliances

  • Cutting Board
  • Pan
  • Salad Spinner

Ingredients

  • 6 ounces Asian dark green, from Farmer's Market tatsoi
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh ginger (peeled, minced)
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon water
  • coarse salt
  • lime

Instructions

We start by washing and drying the tatsoi .

In a large pan, we heat the oil with the ginger and red curry paste over medium heat. When the pan is hot and the ginger is sizzling, we add the dried greens with a little water and cover for a minute. We remove the cover and stir well as the tatsoi wilts.

We add a little salt and a squeeze of lime, toss, and serve.