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Photo of Coconut curried shrimp with bok choy by WW

Coconut curried shrimp with bok choy

3
Points®
Total Time
29 min
Prep
25 min
Cook
4 min
Serves
4
Difficulty
Moderate
The shrimp and bok choy meld into the rich curry sauce which has a hint of sweetness and kick. This stir-fry comes together quickly but make sure you have all of the ingredients prepped before you start adding ingredients to the pan. Serve with rice or riced cauliflower so you don’t miss a drop of the sauce. If you go to an Asian market, there are many varieties of baby bok choy. The most common is Shangahi bok choy which has a pale green color and stems that are in the shape of a spoon. If you use regular bok choy, the thicker stems must be cut into 1/4-inch wide pieces so that they’ll stir-fry faster.

Ingredients

Canned unsweetened light coconut milk

¼ cup(s)

Reduced sodium chicken broth

2 Tbsp

Fish sauce

1 Tbsp

Sriracha hot sauce

1 Tbsp

Cornstarch

¾ tsp

Sugar

½ tsp

Peanut oil

2 Tbsp, or vegetable oil

Fresh ginger

1 piece(s), small, cut into 3 thin slices and smashed

Uncooked shrimp

1 pound(s), deveined, and patted dry

Curry powder

1 Tbsp

Uncooked bok choy

8 cup(s), shredded, (baby bok choy) cut into 2-inch pieces

Table salt

¼ tsp

Instructions

  1. In a small bowl, combine coconut milk, broth, fish sauce, sriracha, cornstarch and sugar.
  2. 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 peanut oil, add ginger, and stir-fry 10 seconds or until fragrant. Push ginger to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger, until shrimp is lightly browned but not cooked through. Add curry powder and stir-fry 10 seconds or until just combined.
  3. 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.

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