Green Thai curry that is ready in a flash and perfect for weeknight meals!
20 Minute Green Thai Coconut Curry with Shrimp & Veggies
Ingredients
- 1 jar Yai's Thai Green Thai Coconut Curry
- ¾ cup carrots, washed and cut into small pieces
- ¾ cup green beans, washed and cut into small pieces
- 1 head baby bok choy, washed and chopped, separating the leafy pieces and the stalk pieces
- ¾ pound raw shrimp, deveined with tails removed
- 1 tbsp Thai basil, plus more for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pan (preferably one with a lid) over medium heat. Once hot, add the carrots and green beans. Season them lightly with salt and pepper.
- Sauté for approximately 5 minutes, or until the veggies just begin to soften. Place the lid on the pan in between stirs to steam the veggies a bit.
- Add bok choy stalk pieces and sauté for 2 minutes. Pour in the jar of green curry and add 1 tbsp of Thai basil. Bring to a quick boil then reduce the heat to low and let simmer while you prepare the shrimp. Season lightly with salt.
- In a medium pan, add the shrimp and season with garlic powder, salt, and pepper. Cook 1-2 minutes on one side then flip, quickly cooking until the shrimp has just turned pink. Shrimp will be almost cooked but not fully.
- Add the shrimp and bok choy leaves to the curry and stir. Simmer for another 3-5 minutes.
- Serve over rice and garnish with more Thai basil.
