Red curry shrimp with bok choy, kaffir lime and sweet mini peppers
Gluten Free, Dairy Free, Soy Free
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.
- 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
*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.
*Roughly chop basil and cilantro.
*Cut ends off scallions and thinly slice.
*Slice lime into wedges.