Bok Choy and Shrimp Curry

Ingredients

Cilantro leaves

1/4 cup, freshly chopped

Salt

to taste

Vegetable oil

2 tablespoons

Lime juice

1 tablespoon

Brown sugar

2 teaspoons

Fish sauce

2 tablespoons

Ginger

1 inch, peeled and minced

Garlic

2 cloves, minced

Red curry paste

2 tablespoons

Coconut milk

1 (400ml) can

Shrimp

500g, peeled and deveined

Bok choy

4 heads, chopped

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and ginger to the pan, sautéing for 1-2 minutes until they release their aroma.
3. Stir in the red curry paste and continue to cook for another minute, ensuring it's well mixed with the garlic and ginger.
4. Add the chopped bok choy to the pan and sauté for 3-4 minutes until it begins to wilt.
5. Push the bok choy to one side of the pan. Add the shrimp to the other side and cook for 2-3 minutes per side, until they turn pink and are cooked through.
6. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine all the ingredients, creating a rich and fragrant curry sauce.
7. Lower the heat and let the curry simmer for 5 minutes, allowing the flavors to meld together.
8. Season with salt to taste.
9. Serve the curry over steamed rice or noodles for a hearty meal.
10. Garnish with freshly chopped cilantro leaves before serving, adding a refreshing contrast to the spicy curry.