No Thinking Ground Lamb Curry w/ Baby Bok Choy!

I do variations on this dish basically on a weekly basis - no joke.  I'm obsessed with curry of all kinds, and do not feel like taking the time or money to figure out the 234871847238965 spices I would need to make my own. SO! I like to buy jarred curry sauce and dress it up and make it seem like I made it myself.  It turns Indian and thai cooking into a 20 minute project that tastes AMAZING! You could use whatever meat, fish, veggies you like, I normally throw in whatever looks like it has limited time left in the fridge.

My favorite brand is Tiger Tiger, Its like $2 more then the others, but I think they have the best variety and flavors.  For this dish I would either buy the "Mild Korma" or the "Butter Chicken" flavor.

Ingredients:

1 Jar of curry

1/2 can of unsweetened coconut milk

1 lb of ground lamb (or beef, or turkey, whatever, go nuts)

4 baby bok choy

3 potatoes (i don't think it matters what kind)

String beans (a handful) 

1 yellow onion

1/2 cup of chicken stock

olive oil, salt, pepper

Directions:

Peel, slice, and boil the potatoes in a separate pot - this step will take the longest. Drain and set aside. 

In your main pot, brown the meat with salt and pepper and then remove from the pot and set aside to add back later. Then cook the onions in some oil until soft, and add the rest of the veggies and cook them until they are almost soft. Add the meat back in along with any juices that are in the dish.  Then just toss the rest in - potatoes, jar of curry, coconut milk, chicken stock and simmer away for about 10 minutes.  Serve over rice! 

Here's a shot of the lamb version.  The other day I made a version with the Thai Red Curry and diced salmon. It was just as good! No photo though.