Eating Pegan | Coconut Curried Shrimp with Bok Choy

Coconut Curried Shrimp with Bok Choy

light unsweetened coconut milk ¼ cup(s)
reduced-sodium chicken broth 2 Tbsp
fish sauce 1 Tbsp
Sriracha hot sauce 1 Tbsp
cornstarch ¾ tsp
sugar ½ tsp
peanut oil 2 Tbsp, or vegetable oil
ginger root 1 piece(s), small, cut into 3 thin slices and smashed
uncooked shrimp 1 pound(s), deveined, and patted dry
curry powder 1 Tbsp

  • In a small bowl, combine coconut milk, broth, fish sauce, sriracha, cornstarch and sugar.
  • Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp peanut oil, add ginger, and stir-fry 10 seconds or until fragrant. Push ginger to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger, until shrimp is lightly browned but not cooked through. Add curry powder and stir-fry 10 seconds or until just combined.
  • Swirl in remaining 1 Tbsp oil, add bok choy, sprinkle on salt, and stir-fry 30 seconds or until bok choy begins to turn bright green. Restir coconut mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Yields 1 1/2 cups per serving.
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