Thai Shrimp Green Curry
Ingredients
2 servings
10–12 oz shrimp, peeled & deveined
1 tbsp avocado oil
2 tbsp green curry paste
1 can unsweetened coconut milk
1/4 white onion, thinly sliced
1 red bell pepper, thinly sliced
2 baby bok choy, halved lengthwise
1 red chili pepper, sliced thin (adjust to heat preference)
Juice of 1/2 lime
Fresh Thai basil
1/2 cup uncooked jasmine rice, for serving
Instructions:
Pat shrimp dry and set aside. Slice all vegetables and halve bok choy lengthwise. Heat oil in a medium pan over medium heat. Add onion and red chili pepper and sauté for 1–2 minutes. Stir in green curry paste and cook for another 1–2 minutes. Pour in the coconut milk and stir to combine with the paste. Bring to a gentle simmer for 3–4 minutes. Add bell pepper and bok choy. Simmer for 3–4 minutes until veggies are tender but still vibrant. Stir in shrimp and cook for 2–3 minutes, or until pink and cooked through. Squeeze in lime juice and stir in chopped basil just before serving. Serve over cooked rice and garnish with more basil.
