Today we’re creating a dish packed with bok choy and corn, which is spiked with Thai flavors like coconut, ginger, lime and chili peppers to create a fresh and satisfying meal that’s ready in 30 minutes!
We believe that food has the ability to nourish both body and soul, and this dish is a perfect example of that! You can use fresh or frozen corn for this recipe; although, given that it’s winter, if you want to make this now, you’ll likely be buying it from the frozen section. You may ask, is frozen produce as nutritious as fresh produce? Sure! Although we definitely prefer buying our produce fresh, frozen is the next best thing if what you are looking for is not in season.
Back to this dish. Corn, bok choy and water chestnuts offer three different textures of crunch and flavor that’s enhanced by the addition of onions, garlic and ginger slightly softened in some plant-based buttah. We love those hot little Thai chilis and think they taste great with all of the other components and the coconut cream, leave ’em out if you don’t like spice. This dish is so easy to make—the only hard part is waiting 20 minutes for it to bake!
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