Ingredients
The following ingredients have 4 Servings
- 2 tablespoons coconut oil (divided)
- Sea salt
- ¾ pound large shrimp (peeled and deveined)
- 2 baby bok choy (quartered lengthwise)
- 1 red bell pepper (thinly sliced)
- 2 tablespoons minced ginger
- 1 garlic clove (minced)
- 1 tablespoon Thai yellow (Penang, or red curry paste)
- ½ teaspoon turmeric
- One 15-ounce can unsweetened pumpkin puree
- One 15-ounce can coconut milk
- ½ pound Chinese long beans or French green beans (Cut into 2-inch pieces)
- 2 tablespoons chopped Thai basil (mint or cilantro leaves)
- 2 tablespoons fresh lime juice
- ¼ cup chopped peanuts
Instruction
- In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Season with salt and remove to a plate. Set aside.
- Add the bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
- Heat the remaining oil and sauté the red pepper, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
- Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.
