Green Coconut & Curry Shrimp Stir Fry

It’s kind of easy being green when you make a recipe like this one. Packed with scallions, bok choy, green curry, and lime zest, this recipe is definitely a check-in-the-box when it comes to getting your green on.

Does this recipe seem vaguely familiar to you? I realized it’s kind of like a hybrid child of my Orange Chicken & Bok Choy and my Coconut Curry Chicken. I loved the combo of bok choy and rice noodles, and always need an excuse to use up the coconut milk in my fridge…so I anticipate I’ll have a good number of slightly similar recipes on the blog in no time. Plus, I just love getting to use chopsticks.

Full disclosure: I really wanted to make this recipe as a RED curry, but the store was all out of red curry paste. The green was amazing though, and I would probably do a pretty similar recipe if I were making it again with red.

I think chicken or tofu would work well here too, and you could also swap spinach or broccoli for the main vegetable here. What would you do?


Green Coconut & Curry Shrimp Stir Fry with Rice Noodles

Servings: 2
Cost per serving: $3-4

Ingredients

  • 2 servings brown rice quinoa noodles
  • 12-16 shrimp (I buy the frozen kind – peeled, deveined, tail off)
  • 2 tsp coconut oil (can sub olive oil)
  • 3 scallions, diced
  • 1-2 tbsp curry paste (I used the Thai Kitchen green curry)
  • 2 bunches baby bok choy (roughly chop the leaves, finely chop the stems — see below)
  • 3/4-1 cup coconut milk
  • 1 lime, zested and halved
  • Spice blend: salt, pepper, dried parsley, dried basil

Instructions

  1. Heat a medium pot of water to boil. Cook pasta according to package directions for al dente. Drain and rinse.
  2. Meanwhile, heat coconut oil over medium heat in a large skillet. Once it’s melted, add white ends of scallions and cook for 30-60 seconds. Add curry paste (I started with 1 tbsp and added more to taste later on.) Cook for 30-60 more seconds.
  3. Add the bok choy and 1/4 cup water, tossing to coat. Let cook 4-5 minutes, or until bok choy has wilted and water is burned off. Push bok choy to one side of the pan.
  4. Season shrimp with salt, pepper, dried parsley, and dried basil. Add to skillet, cooking for 3-4 minutes per side, or until shrimp is pink. Toss shrimp and bok choy to mix thoroughly. Add coconut milk and let it bubble for 1-2 minutes.
  5. Gently separate the noodles with a fork and add them to the pan. Cook for 1-2 more minutes to allow the noodles to absorb some of the coconut milk. Add more curry powder, salt, or pepper if needed. Turn off the heat and stir in lime zest and juice of half a lime wedge. Divide into bowls and top with green ends of the scallions.

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