Yellow Shrimp Curry
over Basmati Rice with Bok Choy, Cashews & Lime
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Let these saucy shrimp unfurl a full spectrum of flavours over your tongue. It’s easily built out with our mellow yellow curry paste, smooth and creamy coconut milk, and the sweet acidity of freshly squeezed lime juice. Basmati rice lends an air of refinement as you plate your tender pink curried shrimp with a side of crisply sautéed bok choy. Then call it done with a scattering of cashew nuts for crunch.
We will send you:
- 285g Shrimp
- 340g Baby bok choy
- 1 Shallot (or onion)
- 1 Lime
- 165ml Coconut milk
- 25g Roasted cashews
- 160g Basmati rice
- 36g Mild yellow curry paste
Contains: Shrimp, Cashews
You will need:
Medium pot
Large high-sided pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
12 g
Sodium
1920 mg
Total Carb
85 g
Sugars
6 g
Protein
31 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Halve, peel and mince the shallot. 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 shallot and sauté, 30 sec. to 1 min., until fragrant. Add the curry paste and 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 curry, 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.
Plate your dish
Divide the rice between your bowls. Top with the curry and bok choy. Garnish with the cashews and lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
