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

Red curry shrimp with bok choy, kaffir lime and sweet mini peppers

Gluten-Free Friendly, Dairy-Free, Soy-Free

2 Servings, 670 Calories/Serving

5–20 Minutes

A healthier adaptation of a classic Thai red curry dish, this spicy shrimp and bok choy combination uses citrusy kaffir lime leaves and fresh lemongrass to infuse bright flavors into the dish.

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 cup Jasmine rice
1 bunch baby bok choy
1 stalk lemongrass
1 shallot
2 cloves garlic
4 to 6 sweet mini peppers
2 scallions
2 kaffir lime leaves
3 tablespoons red curry paste
½ pounds shrimp
8 ounces coconut milk
Small bunch basil
Small bunch cilantro
1 lime

Nutrition per serving

Instructions

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

Wash produce before use

Cook rice

Rinse rice under cold running water through a strainer until water runs clear. Place in saucepan with ¾ cup water and cook on medium-high heat over stovetop until water starts to boil. Reduce to a simmer, cover and let rice steam until water is fully absorbed, about 15 minutes. Fluff with fork and set aside.

Prep veggies

*Peel and thinly slice shallot.
*Peel and mince garlic.
*Slice lemongrass into ¼-inch slices on a sharp angle.
*Thinly slice sweet mini peppers.
*Slice bok choy into 1-inch cubes and rinse under cold water.
*Gently tear kaffir leaves.

Make curry

Place saute pan on medium heat over the stove top with 1 tablespoon oil. Once hot, add shallots and a pinch of salt and saué until soft and translucent, about 3 minutes. Add garlic, peppers, lemongrass and kaffir leaves and stir to lightly toast. Stir in red curry paste and cook until veggies are all coated. Then add shrimp and bok choy with ½ cup water. Turn heat to high, bring to a boil, then reduce to a simmer. Add coconut milk and let cook until veggies are tender and shrimp is pink and firm, about 5 minutes. Taste for salt and adjust, if necessary. While that cooks:
*Roughly chop basil and cilantro.
*Cut ends off scallions and thinly slice.
*Slice lime into wedges.

Plate, serve

Stir basil, cilantro, scallions and juice of half the lime into curry. Divide evenly between two bowls and serve with extra lime wedges.

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