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Pak choi and coconut corn recipe

Pak choi and coconut corn recipe

2 ratings

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
  • Healthy
  • Vegan
  • Vegetarian


  • 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 16%
  • Sugars

    7g 8%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 19.5g Protein 8.2g Fibre 2.3g


  1. 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.
  2. 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.
  3. Cover with foil, and bake in the oven for 15 minutes. Remove the foil, stir, then bake for an additional 5 minutes.
  4. Squeeze over the lime juice and serve warm, garnished with the remaining herbs, and the lime wedges alongside. Remove the chillies before serving.

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