Paleo: Coconut Shrimp Curry
with Sweet Pepper & Sesame-Topped Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
350 /serving
This flavour fest is open to anyone with 15 minutes to attend! Pure paleo performance, it’s brimming with bright notes of ginger, earthy garlic and sprigs of fresh mint, all held together with our coconut curry sauce (a quickie but a goodie). The shrimp curry is punched up with morsels of sweet pepper, while you sauté the bok choy separately so it can stand on its own under a scattering of fragrant toasted sesame seeds.
We will send you:
- 450g Shrimp (BAP-certified)
- 340g Baby bok choy
- 15ml Minced garlic
- 15ml Ginger paste
- 1 Bunch of mint
- 1 Sweet pepper
- 60ml Coconut curry sauce
- 9g Black & white sesame seeds
Contains: Mustard, Sesame, Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
4 g
Sodium
1480 mg
Total Carb
19 g
Sugars
7 g
Protein
36 g
Fibre
5 g
Preparation
Mise en place
Core and medium-dice the sweet pepper. Remove the root ends of the bok choy; separate the leaves. Pick the mint leaves off the stems; roughly chop the leaves.
Start the shrimp curry
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp and sweet pepper. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the sweet pepper is beginning to soften.
Finish the shrimp curry
To the pan of shrimp and sweet pepper, add the coconut curry sauce and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add ½ the mint; stir well.
Toast the sesame seeds
Meanwhile, heat a second large, dry pan on medium. Add the sesame seeds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Cook the bok choy
In the same pan, heat a drizzle of oil on medium-high. Add the remaining ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and cook, partially covered, 2 to 3 min., until tender; season with S&P. Add ½ the sesame seeds; toss well.
Plate your dish
Divide the shrimp curry and bok choy between your bowls. Garnish with the remaining sesame seeds and mint. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
