Red Curry Shrimp and Cilantro Rice

Name: Red Curry Shrimp and Cilantro Rice
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. long-grain white rice; 1 tsp. grated lime zest; 2 tbsp. fresh lime juice; 1 c. cilantro (chopped); 1 tbsp. canola oil; 1 1-inch piece ginger (cut into matchsticks); 2 cloves garlic (thinly sliced); 2 tbsp. Thai red curry paste; 1 13.5-oz can light coconut milk; 1 tbsp. fish sauce; 1 1/2 lb. baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise); 1 lb. peeled and deveined shrimp

By The Good Housekeeping Test KitchenPublished: Oct 9, 2018

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

Cal/Serv:

405

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If shrimp isn't your thing, swap it for chicken breasts or salmon.

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Ingredients

1 cup
long-grain white rice
1 tsp.
grated lime zest
2 Tbsp.
fresh lime juice
1 cup
cilantro (chopped)
1 Tbsp.
canola oil
1
1-inch piece ginger (cut into matchsticks)
2
cloves garlic (thinly sliced)
2 Tbsp.
Thai red curry paste
1
13.5-oz can light coconut milk
1 Tbsp.
fish sauce
1 1/2 lb.
baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise)
1 lb.
peeled and deveined shrimp

Directions

1. Step 1Cook long-grain white rice. Fluff with fork and fold in grated lime zest and cilantro.
2. Step 2Heat canola oil in large skillet on medium. Add ginger and garlic, and sauté 2 minutes.
3. Step 3Stir in Thai red curry paste and cook 2 minutes. Stir in light coconut milk and fish sauce and simmer 3 minutes.
4. Step 4Stir in baby bok choy and peeled and deveined shrimp and cook until shrimp are opaque throughout, 3 to 4 minutes. Stir in fresh lime juice. Serve over rice with additional cilantro, sliced red chiles, and lime wedges if desired.