Ingredients
- 1 tablespoon vegetable oil
- 1 large red bell pepper , stem, seeds and membranes removed and sliced thinly
- 1 tablespoon ginger , peeled and minced (about a 1-inch piece)
- 2 cloves garlic , minced
- 3 tablespoons Thai red curry paste
- 1 pound shrimp , 16-20 count, peeled and deveined
- 2 head baby bok choy , root removed, roughly chopped
- 13.5 ounces coconut milk , (1 can)
- 1/2 cup water
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro leaves , chopped
Instructions
- Add the oil to a large saucepan over medium heat.
- Add the bell pepper, ginger, and garlic and cook for 1 minute, stirring occasionally.
- Stir in the curry paste and sauté for 1 minute. Add the coconut milk, water, salt, and pepper and stir to combine.
- Bring the mixture to a simmer over medium-high heat then add the shrimp and bok choy. Cook for 3-4 minutes, stirring occasionally.
- Remove from heat and mix in the lime juice and cilantro.
- Serve over rice.
Nutrition
Calories: 317kcal | Carbohydrates: 8g | Protein: 21g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 229mg | Sodium: 1185mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2516IU | Vitamin C: 51mg | Calcium: 161mg | Iron: 4mg
