15-MINUTE COCONUT CURRY SHRIMP RECIPE
This
is Simple Thai-inspired curries. Creamy pot filled with plump shrimp, juicy
bell peppers, and crisp baby bok choy. It’s full of spice and so delicious!
Prep
Time : 10 mins
Cook
Time : 5 - 6 mins
Servings : 4
INGREDIENTS
·
1
tablespoon vegetable or coconut oil
·
1
large red bell pepper, stemmed, seeded, and cut into thin strips
·
1
tablespoon peeled and minced fresh ginger (from a 1-inch piece)
·
2
cloves garlic, minced
·
3
tablespoons Thai red curry paste
·
1
pound peeled and deveined uncooked medium shrimp
· 2
heads baby bok choy (about 1 pound total), root end trimmed and leaves cut into
2-inch pieces
·
1
(13- to 14-ounce) can full-fat coconut milk
·
1/2
cup water
·
1
teaspoon kosher salt
·
1/4
teaspoon freshly ground black pepper
·
Juice
from 1 medium lime (about 2 tablespoons)
·
1/2
cup coarsely chopped cilantro leaves and tender stems
·
Cooked
rice, for serving (optional)
INSTRUCTIONS
1. Heat
the oil in a large, deep skillet over medium heat until shimmering. Add the
bell pepper, ginger, and garlic and cook, stirring occasionally, until
fragrant, about 1 minute.
2. Stir
in the curry paste and sauté for 1 minute. Add the coconut milk, water, salt,
and pepper and stir to combine.
3. Bring
the mixture to a simmer, stir in the shrimp and bok choy, and continue to
simmer, stirring occasionally, until the shrimp are pink and opaque, the bell
pepper is just tender, and the bok choy is wilted, 3 to 4 minutes. Remove from
the heat and stir in the lime juice and cilantro. Serve immediately over rice,
if desired.
NOTES
· Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to
3 days.
Recipe
from thekitchn.com
Delicious Food Recipes
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