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Easy Coconut Curry Shrimp
Ingredients
  • 1 tablespoon vegetable or coconut oil
  • 1 large red bell pepper, stemmed, seeded, and cut into thin strips
  • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
  • 2 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • 1 pound peeled and deveined uncooked medium shrimp
  • 2 heads baby bok choy (about 1 pound total), root end trimmed and leaves cut into 2-inch pieces
  • 1 (13- to 14-ounce) can full-fat coconut milk
  • ½ cup water
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Juice from 1 medium lime (about 2 tablespoons)
  • ½ cup coarsely chopped cilantro leaves and tender stems
  • Cooked rice, for serving (optional)
Steps
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