Hi Guys!

Last week, I posted my coconut curry shrimp dish and I got a great response on instagram and twitter so I thought I’d share the recipe with you.  It was so yummy that I recreated the curry sauce and used it over veggies in a burrito the next day.

In the kitchen:

1/2 cup of Goya light unsweetened coconut milk

2 tbsp of reduce-sodium chicken broth

3/4 tsp cornstarch

2 tbsp sesame oil

1 scoop of dice garlic

1 pound of uncooked shrimp

1 tbsp curry power

1 packet brown sugar

8 cups of bok choy


At the counter:

In a small bowl combine coconut milk, cornstarch, broth and sugar


At the stove:

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 sesame oil, add garlic, and stir-fry 10 seconds or until fragrant. Then, using a metal spatula, stir-fry 30 seconds, 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 and to complete the meal I made brown rice!

Enjoy! x 

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