Pak choi and coconut corn recipe
Try this fragrant coconut-braised pak choi for a colourful side to simple chicken or grilled fish dishes. Pak choi and sweetcorn are cooked in a spiced coconut broth and topped with fresh herbs and a squeeze of lime for a fresh way to get your veg.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook, plus defrosting
- 207 calories / serving
Ingredients
- 1 onion, finely chopped
- 3 garlic cloves, peeled and sliced
- 1 tbsp grated ginger
- 1 tbsp olive oil
- 2 x 250g packs pak choi, rinsed and sliced across (about 1cm thick)
- 600g fresh or frozen sweetcorn, defrosted if frozen
- 150ml lighter coconut milk
- 1 tbsp sesame oil
- 5–6 bird eye chillies, left whole
- ½ x 30g pack coriander, stalks discarded and leaves chopped
- ¼ x 30g pack mint, stalks discarded and leaves chopped
- 1 lime, ½ juiced, ½ cut into wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 865kJ 207.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.5gProtein 8.2gFibre 2.3g
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- Preheat the oven to gas 6, 200°C, fan 180°C. In a frying pan over a high heat, fry the onion, garlic and ginger in the oil for 3 minutes, or until fragrant. Remove from the heat and set aside.
- Add the pak choi, sweetcorn and all of the remaining ingredients (except a small handful of herbs and the lime juice and wedges) to an ovenproof dish. Season, mix well, then pour over the cooked onion mixture and mix again.
- Cover with foil, and bake in the oven for 15 minutes. Remove the foil, stir, then bake for an additional 5 minutes.
- Squeeze over the lime juice and serve warm, garnished with the remaining herbs, and the lime wedges alongside. Remove the chillies before serving.
- See more Side dish recipes
