Careme

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces 12 oz 6.99
• Bok Choy 1 lb 2.49
• Private Selection® Seedless Sweet Peppers - 1 LB Bag 8 oz 3.50
• Kroger® Yellow Onion 3 lb Bag 1 medium onion, thinly sliced 3.49
• Spice World™ Fresh Peeled Ginger Bag 1 tablespoon, minced 3.99
• Spice World® Fresh Diced Garlic 1 tablespoon 3.49
• Simple Truth Organic® Thai Basil Container a small handful 2.79
• Fresh Organic Lime - Each 1 lime 1.29
• Kroger® Gold Potatoes 5 lb 12 oz 4.99
• coconut milk 1 can
• red curry paste 1 to 2 tablespoons
• neutral oil 1 tablespoon
• fish sauce 1 teaspoon
• brown sugar 1 teaspoon
• salt to taste
• Kung Fu Girl Riesling Columbia Valley 25.36 oz $13.99

Instructions

1. Prep everything before cooking. Peel 12 ounces of Kroger® Gold Potatoes and cut into 3/4-inch cubes. Thinly slice 1 medium onion from the Kroger® Yellow Onion 3 lb Bag. Slice 8 ounces of Private Selection® Seedless Sweet Peppers into thin strips. Trim 1 pound of Bok Choy and separate the stems from the leaves, then slice the stems and roughly chop the leaves. Mince 1 tablespoon of Spice World™ Fresh Peeled Ginger and measure 1 tablespoon of Spice World® Fresh Diced Garlic. Cut 1 lime into wedges. Pat dry the 12 ounces of Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off.
2. Start the starch: place the 12 ounces of cubed Kroger® Gold Potatoes in a saucepan, cover with water, salt lightly, and simmer on the stove for 10 to 12 minutes until tender. Drain well and keep warm. These act like a simple curry-soaking side in place of rice.
3. Heat 1 tablespoon neutral oil in a wide skillet or sauté pan over medium heat. Add the sliced 1 medium onion and cook for 3 minutes until softened. Add the 1 tablespoon minced ginger and 1 tablespoon garlic and stir for 30 seconds until fragrant.
4. Add 1 to 2 tablespoons red curry paste and cook it in the pan for 30 seconds to bloom. Pour in 1 can coconut milk plus 1/2 cup water. Stir in 1 teaspoon fish sauce and 1 teaspoon brown sugar.
5. Add the sliced Bok Choy stems and the 8 ounces of sliced sweet peppers. Simmer for 4 to 5 minutes until the vegetables are just tender but still brightly colored.
6. Add the chopped Bok Choy leaves and the 12 ounces of shrimp. Simmer gently for 3 to 4 minutes, stirring once or twice, until the shrimp are pink and curled and the leaves are wilted. Squeeze in juice from half of the 1 lime and taste for salt.
7. Tear in a small handful of Simple Truth Organic® Thai Basil right before serving so the aroma stays fresh.
8. For plating, spoon the warm potato cubes into shallow bowls slightly off center. Ladle the shrimp curry over and around them so you see the pink shrimp, green bok choy, and red-orange peppers. Finish with extra Thai basil leaves and serve with the remaining lime wedges on the side.