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One-Pot Shrimp Curry

with Bok Choy, Zucchini & Warm Naan

Cooking time

15 minutes

Servings

2/4

Calories

610 /serving

One-Pot Shrimp Curry

with Bok Choy, Zucchini & Warm Naan

It’s smooth sailing when you prepare this sumptuous seafood supper. One pot is all you need to cook up a creamy coconut curry, scented with coriander, cumin and fennel from our Mellow Mumbai spice blend. It coats chunks of zucchini and bok choy, along with plentiful shrimp that cook to moist, firm and perfectly pink. Add lime wedges and oven-warmed naan, and you’re sure to like the cut of this jib.

We will send you:

285g Shrimp
15ml Minced garlic
225g Baby bok choy
1 Lime
1 Zucchini (green, yellow or heirloom)
165ml Coconut milk
2 Naan
8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)

Contains: Milk, Shrimp, Wheat

You will need:

Large pot
Oil
Salt & pepper (S&P)

Total Fat
24 g

Saturated Fat
12 g

Sodium
1920 mg

Total Carb
69 g

Sugars
9 g

Protein
32 g

Fibre
5 g

Preparation

Mise en place

Preheat the oven to 450°F. Quarter the lime. Remove the root ends of the bok choy; roughly chop. Quarter the zucchini lengthwise; cut into 1-inch pieces.

Start the curry

In a large pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften. Add the coconut milk, ⅔ cup water (double for 4 portions), ½ the spices and S&P. Cook, stirring occasionally, 3 to 4 min., until combined. Add the juice of up to ½ the lime wedges; stir well.

Toast the naan

Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board. Once cool enough, cut into wedges.

Finish the curry

Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spices and S&P. To the pot of curry, add the bok choy and shrimp. Cook, stirring frequently, 3 to 5 min., until the shrimp* are opaque and cooked through and the vegetables are tender.