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!