Recipe: 15 Minute 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
• 1/2 cup water
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Juice from 1 medium lime (about 2 tablespoons)
• 1/2 cup coarsely chopped cilantro leaves and tender stems
• Cooked rice, for serving (optional)

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