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Carb-Wise: Spicy Coconut Red Curry Shrimp

with Bok Choy & Butternut Squash

Cooking time

20 minutes

Servings

2/4

Calories

350 /serving

Carb-Wise: Spicy Coconut Red Curry Shrimp

with Bok Choy & Butternut Squash

Here’s how to turn up the heat on a spring night. Shrimp cook quickly to juicy pink in a rich sauce that’s deeply coloured and flavoured with red curry paste, rounded out with ginger, a touch of soy and lime juice—plus coconut milk to give the tastes a smooth ride. Morsels of butternut squash (conveniently pre-cut for you) add volume and texture to every mouthful. Sautéed bok choy completes each carb-smart serving.

We will send you:

285g Shrimp
225g Baby bok choy
15ml Ginger paste
300g Diced butternut squash
2 Garlic cloves
1 Lime
165ml Coconut milk
15ml Soy sauce (low sodium)
36g Red curry paste

Contains: Shrimp, Soy, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Oil
Salt & pepper (S&P)

Total Fat
15 g

Saturated Fat
11 g

Sodium
2240 mg

Total Carb
31 g

Sugars
11 g

Protein
25 g

Fibre
7 g

Preparation

Mise en place

Remove the root ends of the bok choy; halve lengthwise (quarter if large). Mince the garlic. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.

Sauté the bok choy

In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until wilted; season with S&P. Transfer to a plate and reserve the pan.

Start the curry

In the same pan, heat a drizzle of oil on medium. Add the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the squash and sauté, 4 to 6 min., until tender. Add the garlic, curry paste and soy sauce. Cook, stirring frequently, 30 sec. to 1 min., until fragrant.

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 squash, add the coconut milk and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the shrimp*. Cook, stirring occasionally, 2 to 4 min., until opaque and cooked through. Add the lime juice; stir well.