Coconut Curried Shrimp with Bok Choy
The shrimp and bok choy meld into the rich curry sauce, which has a hint of sweetness and kick. Serve with rice so you don't miss a drop of the sauce.
- 1/4 cup light unsweetened coconut milk
- 2 tablespoons reduced-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon Sriracha hot sauce
- 3/4 teaspoon cornstarch
- 1/2 teaspoon sugar
- 2 tablespoons peanut oil, or vegetable oil
- 1 piece ginger root, small, cut into 3 thin slices and smashed
- 1 pound uncooked shrimp, deveined, and patted dry
- 1 tablespoon curry powder
- 8 cups uncooked bok choy, (baby bok choy) cut into 2-inch pieces
- 1/4 teaspoon table salt
- In a small bowl, combine coconut milk, broth, fish sauce, sriracha, cornstarch and sugar.
- 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 tablespoon 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.
- Swirl in remaining 1 tablepsoon 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..
- Recipe courtesy of Weight Watchers
Per serving: 223 kcal cal., 10 g fat (2 g sat. fat), 812 mg sodium, 2 g fiber, 3 g sugar, 26 g pro., 206 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet