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Red Curry Shrimp and Cilantro Rice
Ingredients
1 cup
long-grain white rice
1 tsp
grated lime zest
2 tbsp
fresh lime juice
1 cup
chopped cilantro
1 tbsp
canola oil
1 piece
ginger (1-inch, cut into matchsticks)
2 cloves
garlic (thinly sliced)
2 tbsp
Thai red curry paste
1 can
light coconut milk (13.5-oz)
1 tbsp
fish sauce
1.5 lb
baby bok choy (4 to 6 heads, trimmed)
1 lb
shrimp (peeled and deveined)
Instructions
STEP 1
Cook long-grain white rice. Fluff with fork and fold in grated lime zest and cilantro.
STEP 2
Heat canola oil in large skillet on medium. Add ginger and garlic, and sauté 2 minutes.
STEP 3
Stir in Thai red curry paste and cook 2 minutes. Stir in light coconut milk and fish sauce and simmer 3 minutes.
STEP 4
Stir in baby bok choy and peeled and deveined shrimp and cook until shrimp are opaque throughout, 3 to 4 minutes. Stir in fresh lime juice. Serve over rice with additional cilantro, sliced red chiles, and lime wedges if desired.
Nutrition Facts
(per serving)
Calories:
1620 calories
Servings:
4 servings
Carbohydrates:
194 g
Fat:
30 g
Fiber:
12 g
Protein:
104 g
Sugar:
6 g
Meal Effort
Preparation:
10 minutes
Cook:
20 minutes
Total:
30 minutes