Carb-Wise: Mild Yellow Coconut Shrimp Curry
with Bok Choy, Brussels Sprouts & Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
As temperatures start to go up, the carbs often start to come down. This mindful meal puts you in the mood for spring, with a spectrum of colour to feast on. The plush sauce is layered with flavour from yellow curry paste, tomato paste and tangy lime juice, cushioned out with rich coconut milk. It coats plump pink curls of shrimp, served with a fluffy bed of fibre-forward bulgur and hearty roasted veggies.
We will send you:
- 285g Shrimp
- 225g Baby bok choy
- 200g Brussels sprouts
- 2 Garlic cloves
- 1 Lime
- 165ml Coconut milk
- 80g Bulgur
- 15ml Tomato paste
- 36g Mild yellow curry paste
Contains: Shrimp, Wheat
You will need:
Medium pot
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Grater
Total Fat
14 g
Saturated Fat
11 g
Sodium
1920 mg
Total Carb
54 g
Sugars
6 g
Protein
31 g
Fibre
15 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the bok choy; quarter lengthwise. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Grate the garlic. Quarter the lime.
Roast the vegetables
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the bok choy, a drizzle of oil and S&P; toss well. Roast, 8 to 10 min., until golden brown and tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Start the curry
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic, tomato paste and curry paste. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add the juice of 2 lime wedges, ⅓ cup water (double both for 4 portions) and the coconut milk; bring to a boil. Reduce the heat to simmer and whisk, 2 to 3 min., until heated through and combined.
Finish the curry
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. To the pan of curry, add the shrimp*. Cook, partially covered, stirring occasionally, 2 to 4 min., until opaque and cooked through.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables and curry. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
