Green curry shrimp with pan-seared bok choy

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy, Low Calorie

2 Servings, 500 Calories/Serving

20 Minutes

Good-quality storebought curry pastes are one of our favorite time-savers, since they yield so much flavor thanks to someone else doing the work. This one-pan curry requires minimal prep, then cooks in as little as 15 minutes, since the shrimp and vegetables need hardly any time. As for the simple side, you’ll be surprised how flavorful bok choy can be, when seared to a caramel brown in a hot skillet.

Ingredients

  • 1 to 2 baby bok choy
  • 1 to 2 shallots
  • 3 ounces cremini mushrooms
  • 1 zucchini
  • 10 ounces wild Gulf shrimp
  • 2 tablespoons green curry paste (green chiles - lemongrass - garlic salt - galangal - shrimp paste - kaffir lime - coriander - black pepper - cumin - turmeric)
  • 2/3 cup coconut milk
  • 1 lime
  • Fresh basil
  • 1½ ounces roasted cashews

Instructions

1

Cook the bok choy

  • Cut the bok choy in half lengthwise.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the bok choy, cut sides down, and cook, turning once, until well browned and softened, 4 to 6 minutes. Transfer to a plate and keep warm; don’t clean the pan. While the bok choy cooks, start the curry.

2

Prep the curry ingredients

  • Peel and thinly slice the shallot.
  • Cut the mushrooms into quarters.
  • Trim the ends from the zucchini; cut it lengthwise into quarters, then crosswise into 1-inch lengths.
  • Rinse the shrimp, pat dry with a paper towel, and season generously with salt and pepper.

3

Cook the curry

In the same pan used to cook the bok choy, add 1 tablespoon oil if dry; warm over medium heat. Add the shallot and cook until starting to soften, 2 to 3 minutes. Raise the heat to medium-high, and add the mushrooms, zucchini, and green curry paste. Cook, stirring to coat, until fragrant, 2 to 3 minutes.
Add ¾ cup water. Bring to a boil, reduce to a vigorous simmer, and cook until reduced by half, 1 to 2 minutes. Add the shrimp and coconut milk and simmer until the shrimp is pink and cooked through and the sauce has thickened slightly, 3 to 5 minutes. While the shrimp cooks, prepare the garnishes.

4

Prep the garnishes; finish the curry

  • Cut the lime into wedges.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
When the shrimp is cooked, remove the curry from the heat and fold in the basil.

5

Serve

Transfer the shrimp curry to individual bowls. Sprinkle the cashews on top and serve with the bok choy and lime wedges.

6

Chef's tip

To get dinner to the table even more quickly, skip Step 1; instead, coarsely chop the bok choy, add it to the curry with the shrimp in Step 3, then let it wilt in the sauce.

Nutrition per serving: Calories: 500, Protein: 32 g, Total Fat: 31 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 215 mg, Carbohydrates: 30 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 1110 mg

Contains: shellfish, tree nuts

Similar Recipes

Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free