Shrimp, bok choy, and cherry tomatoes are added to a rich green curry sauce flavored with coconut, cumin, Thai chili and lemongrass, then spooned over rice and seasoned with basil and lime.
- 1 to 1 1/2 cups long grain rice, preferably Jasmine
- 1 cup of shredded unsweetened coconut
- 3 tbsp coconut oil, divided
- 1 large onion, peeled, quartered and diced
- 1 tbsp fresh ginger, grated or minced
- 4 oz green curry paste (about 8 tablespoons)
- 1–2 tsp chili garlic sauce (depending on how spicy you want this dish to be)
- 2 tsp finely minced garlic
- 3 tbsp Thai Chili Spice Mix, divided
- 1 13-oz can coconut milk, unsweetened
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 lb raw shrimp, peeled and deveined (if frozen, thaw in a bowl of cold water for about 30 minutes)
- 1/3 cup cornstarch
- 3 heaping cups of bok choy – remove the leaves and chop the white stalks into 1-inch chunks
- Salt and pepper
- 2–4 fresh limes
- 2 heaping cups of cherry tomatoes, halved
- 1 bunch of scallions, white parts only cut into thin slices
- 1/2 cup fresh basil, chopped
- Cook the rice according to package instructions.
- Add the shredded coconut to a dry skillet set over medium heat. Toast, stirring often, until about half of the coconut is golden brown. (Don’t cook any longer after about half the coconut is browned, or some will burn.) Remove from the heat and set aside to cool.
- Heat 1 tablespoon of the coconut oil in a large, heavy bottom sauce pan set over medium heat. Add the diced onion and cook, stirring often, until the onion is soft and translucent.
- While the onion cooks, add the ginger, curry paste, and chili garlic sauce to a small bowl and stir to combine.
- Add the garlic and 2 tablespoons of the Thai Chili Spice Mix to the onions and cook, stirring constantly, for 1 minute. Add the curry paste mixture and cook, stirring constantly, for 1 minute longer.
- Add the coconut milk, soy sauce, and fish sauce. Bing the mixture to a boil, stirring constantly. Turn the heat to low, cover, and let simmer for 20 minutes, stirring from time to time.
- While the curry sauce cooks, add the remaining tablespoon of Thai Chili Spice mix to plate and mix it with the cornstarch. Dry the shrimp with paper towels and toss in the cornstarch mixture to coat. Shake excess cornstarch from the shrimp and place on a clean plate.
- In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the pieces of bok choy, sprinkle with a bit of salt and pepper, and cook for 3-4 minutes, stirring frequently, until tender and just beginning to brown in some places. Remove to a clean plate.
- Add the remaining 1 tablespoon coconut oil to the skillet and return to medium-high heat. Add the shrimp in one layer to the hot oil. Sprinkle with a bit of salt and pepper. Let cook for 2 minutes, then use tongs to flip the shrimp over to the other side. Cook for another 2 minutes, until they are pink and completely opaque. Immediately remover the shrimp from the hot pan to a clean plate.
- Squeeze the juice from a couple of the limes into the curry sauce. Taste and add more if you like; add more salt and pepper to taste.
- Remove the pan with the curry sauce from the heat and stir in the bok choy, shrimp, cherry tomatoes, and scallions. Serve over bowls of rice, topped with a sprinkling of basil and toasted coconut.