In order to bring you the best organic produce, some ingredients may differ from those depicted.

Green curry shrimp with pan-seared bok choy

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Spicy, <600 Calories, Protein Plus

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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

Nutrition per serving

Calories 500, Total Fat 31g (40% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 1110mg (48% DV), Total Carb. 30g (11% DV), Fiber 4g (14% DV), Protein 32g
Contains: Crustacean Shellfish, Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

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.

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.

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.

Serve

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

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.

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