• 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.

• 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.

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.

• 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.

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

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.