Creamy Red Curry with Shrimp

Ingredients

• 400 g Garlic wok shrimp
• 200 g Basmati rice (Weighed uncooked)
• 1 grote Bok choy (Cut into strips; estimated at approximately 400 g edible weight)
• 1 Red onion (Finely chopped; approximately 150 g)
• 250 ml Light coconut milk
• 2 el Red curry paste
• 1 tl Smoked paprika
• 1 tl Garlic powder
• 1 tl Italian seasoning
• Cooking spray (For frying the onion)
• Pepper (A pinch, to taste)
• Salt (A pinch, if desired and to taste)

Steps

1. 1

   Cook the basmati rice according to the package instructions. Drain the rice if necessary and keep it covered and warm while you prepare the curry.

2. 2

   Cut the bok choy into thin strips. Finely chop the red onion and keep both vegetables separate so they can be added at the appropriate time.

3. 3

   Heat a large skillet or wok over medium heat and lightly coat the bottom with cooking spray.

4. 4

   Add the chopped red onion. Fry the onion for a few minutes until translucent and soft, but not yet browned.

5. 5

   Add the garlic wok shrimp. Fry them briefly on all sides until fully cooked and hot; avoid cooking them for too long so they remain juicy.

6. 6

   Add the strips of bok choy to the pan. Fry the bok choy for 3 to 4 minutes, until wilted but still slightly crisp.

7. 7

   Stir the red curry paste, smoked paprika, garlic powder, and Italian seasoning into the shrimp and vegetables. Fry briefly until the spices are fragrant and everything is evenly coated.

8. 8

   Pour the light coconut milk into the pan and stir well so the curry paste dissolves completely into the sauce.

9. 9

   Bring the sauce gently to a boil and let it simmer gently for approximately 5 minutes. Stir occasionally, until the sauce is hot and slightly thickened.

10. 10

    Season the curry with pepper and, if desired, a small pinch of salt. Taste first before adding salt, as the shrimp and curry paste may already be salty.

11. 11

    Divide the basmati rice among four bowls or plates. Spoon the creamy red curry with shrimp and bok choy alongside or over the rice, and serve immediately.

Notes

The author lists the following guideline per serving: 313 kcal, 5 g fat, 47 g carbohydrates, and 24 g protein. The nutritional estimates per ingredient may differ from this, partly due to differences between brands of shrimp, curry paste, and light coconut milk.

Nutrition per serving

• main course
• weeknight
• quick
• shrimp
• curry
• rice
• high-protein
• one-pan