Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (was $10.99)
• Organic Baby Bok Choy 1 lb, chopped (separate stems and leaves)
• Simple Truth Organic Thai Basil Container 1/2 oz (a small handful), leaves picked
• Organic Ginger Root 1 tbsp grated
• Simple Truth Organic Garlic Bulbs 2 cloves, minced
• Coconut milk (pantry) 1 can (13.5 oz) (light or regular)
• Red curry paste (pantry) 1–2 tbsp (to taste)
• Fish sauce or soy sauce (pantry) 1–2 tsp
• Brown sugar or honey (pantry) 1 tsp
• Lime (pantry) 1 (juice + wedges)
• Jasmine rice (pantry) 1 cup cooked (about 1/2 cup dry)
• Neutral oil (pantry) 1 tbsp
• Optional add-ins (pantry) Sliced chili or chili flakes; extra lime zest

Instructions

1. Prep: Cook rice according to package (start this first). Pat shrimp dry; lightly salt. Chop bok choy, keeping stems separate from leaves. Mince garlic; grate ginger.
2. Bloom curry: Heat a deep skillet or saucepan on the stove over medium with 1 tbsp oil. Stir in curry paste, garlic, and ginger; cook 45–60 seconds until very fragrant.
3. Build sauce: Add coconut milk, fish/soy sauce, and sugar/honey. Bring to a gentle simmer.
4. Cook veg: Add bok choy stems; simmer 3 minutes. Add bok choy leaves; simmer 1–2 minutes until just wilted.
5. Cook shrimp: Add shrimp and simmer 2–3 minutes, stirring, until pink and just cooked through (don’t overcook).
6. Finish: Turn off heat. Stir in Thai basil and lime juice. Taste and adjust—more curry paste for heat, fish/soy for salt, lime for brightness.
7. Serve: Spoon rice into bowls and ladle curry over. Finish with extra basil and lime wedges.