I served with the rice with another simple dish: Cook 2 finely chopped garlic cloves, 1 small finely chopped onion and stems of 1 bunch of bok choy in 2tsp peanut oil until onions are cooked through. Add chopped tofu (that’s been drained) and 2tsp Thai red curry paste, cook for 2 minutes. Next add 1 can of light coconut milk, bring the mixture to a boil, lower the heat to medium and simmer for 3-4 minutes. Add the green parts of the bok choy and cook for another 2-3 minutes. Season with salt and pepper and sriracha for a spicy kick.
Lets check out what my fellow marathoners have cooked up today for BM# 20.