Shrimp Curry with Bok Choy, Snowpeas and Brown Rice Noodles
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Ingredients
Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic minced
- 1 ” piece ginger peeled and minced
- 3 scallions white and light green parts only, thinly sliced
- 1 teaspoon salt
- 1 tablespoon curry powder
- Pinch of cayenne pepper
- 8 shrimp
- 2 cups vegetable broth
- 1 cup snow peas
- 2 baby bok choy stalks thinly sliced and leaves left whole
- 1 cup full-fat coconut milk
- 1 tablespoon lime juice
- 8 ounces brown rice noodles cooked according to package instructions
- 2 tablespoons chopped fresh cilantro
Instructions
Directions
- Heat coconut oil in medium pot over medium-high heat. Add garlic, ginger, scallions and salt. Sauté until tender and fragrant, about 2-3 minutes.
- Add curry powder and cayenne. Toast, 1 minute.
- Add shrimp and sauté, 2-3 minutes
- Add vegetable broth and bring to a boil. Reduce to simmer and let the flavors infuse, about 5 minutes.
- Add snow peas and bok choy. Simmer, 2-3 minutes.
- Stir in coconut milk, simmer another minute or two and remove from heat.
- Stir in lime juice.
- Divide brown rice noodles between two bowls. Pour curry over top and sprinkle with fresh cilantro and serve