Curry Beginnings

Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.