2 cups bok choy, baby variety best, sliced 1" thick
5 cloves garlic, minced
2 red chiles, seeded and thinly sliced
½ cup dry white wine
2 cans coconut milk, shake cans well before opening
2 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons curry paste, green
Salt and pepper, to taste
4 pounds tilapia (or other white fish filet)
½ cup basil leaves, Thai if available, minced
Instructions
Heat oil in a wok or large sauté pan over medium high heat and stir fry the onions until soft, about 2 minutes. Add red peppers and thick part of bok choy stems and cook, stirring occasionally, until tender crisp, about 3- 5 minutes. Add green part of bok choy, then garlic and ½ of the chiles and cook an additional minute. Deglaze the pan with the white wine.
Add the coconut milk, fish sauce, brown sugar, curry paste, and salt and pepper to taste and simmer, uncovered, for a few minutes to thicken the sauce. Lay the tilapia on top of the curry sauce and vegetables, cover, and simmer until fish is cooked through, about 5 minutes.
Gently remove fish to a platter. Pour vegetables and sauce onto a large platter and top with cooked fish. Garnish with remaining chilies and basil.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2018/02/thai-basil-tilapia-green-curry-vegetables/