Green curry shrimp with pan-seared bok choy
Paleo, Gluten-Free, Dairy-Free, Soy-Free, Spicy
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 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
Calories: 500, Protein: 32 g, Fiber: 4 g, Total Fat: 31 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 215 mg, Sodium: 1110 mg, Carbohydrates: 30 g, Added Sugar: 0 g.
Contains: Crustacean shellfish, Tree Nuts