I snapchat most of my cooking these days, because I am an uncreative trend follower and would like to torment everyone with videos of what I’m making. But here is a non-video version of what I’m doing in the kitchen.
- 1-2 tbl fresh ginger
- 2(+) cloves garlic
- 1 onion – diced (red would be great, but HEB was out so we had white)
- 1 red bell pepper – diced
- bok choy (I just used a whole baby one)
- chop into one-inch strips, separating the fibrous stalks from the delicate green ends.
- Cilantro (add as much as you possibly can)
- Juice of a lime
- 2 cans coconut milk
- 1 ‘can’ (just use the coconut one, measuring cups are overrated) vegetable stock
- 1 (small) can tomato paste
- 2 tbl red curry paste
- 1 bag of rice (we’re lazy and use the boil in a bag kind so I really have no measurement)
- Shrimp (optional)
The obvious conclusion from this list is I do not measure things, and no idea how many ounces are in a can and I’m not taking the time to go look.
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- If adding shrimp: Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Cook garlic, onion and bell pepper to a stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Add the stalks of bok choy, set aside leafy ends
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes
- Add rice and shrimp (I ran out of space in the pot and made everyone add them separately, so plan better than me)
- Serve with lime juice, cilantro, and leafy ends of bok choy