1 c. basmati rice uncooked 1 bunch bok choi, shredded
1 ¾ c. water 1 lb. shrimp, peeled and deveined
1 Tbsp. oil 1 lime juiced
1 knob ginger, peeled and cut into matchsticks 1 red jalapeno thinly sliced
2 garlic cloves, thinly sliced cilantro leaves for garnish
3 Tbsp. red curry paste lime wedges for garnish
1 ½ c. coconut milk, divided into 1 c. and ½ c. salt and pepper to taste
1 Tbsp. fish sauce
¼ red onion, thinly sliced
1 tsp. garlic, minced
½ c. vegetable broth
1. Put rice and water in a pot and bring to a boil. Put heat to low, cover and cook 20 minutes. Set aside.
2. In a saucepan, heat the oil over medium heat. Add the ginger, jalapeno, onion and garlic and cook 3 -5 minutes until softened. Add the curry paste and cook stirring 3 more minutes. Add the 1 cup portion of coconut milk, fish sauce, and vegetable stock. Bring to a simmer and cook 5-6 minutes. Add the bok choi and shrimp and cook 5 more minutes.
3. Add the remaining ½ c. coconut milk to the cooked rice and stir gently to combine.
4. Ladle the shrimp curry into bowls, garnish with cilantro and lime wedge and serve with the rice.