Bok Choy in Coconut Red Curry Sauce

My CSA has had oodles of bok choy these days and I really love it.  The mild flavor combined with the crunchy texture when cooked is a winner in my book, and I can get bok choy at my local Asian market for a reasonable price throughout the year, so a good bok choy recipe won't go unused year round.  Here is an adaptation from the New York Times.  The sauce is prepared on it's own, and so can be poured over any vegetable--I quick fried some shrimp, put them on top of the bok choy and then poured the sauce over them.

1 medium carrot, finely diced
1 onion, finely diced
1 tablespoon red curry paste 

1 teaspoon sugar
1 tablespoon nam pla
1 13.5-ounce can coconut milk
1/4 cup cilantro leaves
1/2 cup basil leaves
1 lime, cut in half
3/4 lb. bok choy

1. In a small saucepan over medium heat, sauté the carrots and onions until onion become translucent, about two minutes.
2. Stir in the curry paste, and sauté for 30 seconds.
3. Add the sugar and stir until it begins to dissolve, about 30 seconds.
4. Stir in the nam pla and coconut milk. Turn the heat up to high and bring to a simmer.
5. Once the mixture reaches a simmer, turn the heat down to medium and let reduce for five to seven minutes.
6. Taste for seasoning. If more salt flavor is needed, add more fish sauce (or table salt). If more heat is needed, add more curry paste.
7. Remove the pan from the heat. Add the Thai basil and cilantro leaves.
8. Squeeze the juice of one lime half into the sauce. Stir and set aside.
9. Using a steamer basket, steam the bok choy in a covered pot for two minutes or until bright green.
10. Remove the bok choy from pot.
11. Ladle the sauce into shallow bowls. With tongs, top each bowl of sauce with the prepared bok choy. Squeeze the remaining lime half over the greens and serve.