I apologize in advanced, I don’t really have any pictures of this recipe, but I thought it was important to share my experience here.
Well, you’ve seen my Blue Apron posts, right? Sunbasket is their competitor who, in addition to just super tasty foods with exactly the right amount of ingredients, also ships paleo/gluten-free recipes. They ship everything in compostable paper (a main gripe of mine with BA), the ingredients are organic and, unfortunately, they are also a more expensive service. I thought it was only fair to test out the competition.
Also, this recipe calls for 3 of the things from my Full Circle bag this week! I also happened to have EVERYTHING on hand for this recipe. Green curry? Check. Shrimp? Check (holla out to frozen shrimp!). Coconut milk? Check. Also crimini mushrooms, baby bok choy and a shallot from my Full Circle basket this week.
The only thing I’d change about this recipe is the baby bok choy. Now I LOVE baby bok choy. My favorite baby bok choy is from Ding Tai Fung. I have *almost* figured out how to make it exactly the same at home, but it’s not quite there yet. When I figure it out, I’ll post the recipe. In the recipe I did here, I didn’t cook the bok choy long enough, so the ends were a little rough and boo thang was NOT HAPPY about it. He isn’t as fond of the baby bok choy as I am.
Remember when I made the Crispy Catfish from Blue Apron? The un-credited star of that dish was the lime zest rice. So while this recipe didn’t call for rice, I did make a side of the lime zest rice as well, just put the rice on after you put your first round of bok choy in the pan. Make rice as you would usually, but add the zest of half a lime when it’s finished. KAPOW! You have some tasty-ass rice to go with your curry.
Since I did modify this recipe a bit, we ended up with three servings, which was fine with boo thang, he took it for lunch the next day.
RECIPE – Serves 3 (unintentionally)
6 heads of baby bok choy, cut in half lengthwise
1-1/2 cups frozen tiny shrimp, thawed
1 shallot, thinly sliced
1 medum/large zucchini, cubed
6-8 crimini mushrooms, cut into quarters
3/4 cup jasmine rice
2 T green curry
1 can full fat coconut milk
1 lime, with half of the peel zested
1/3 cup cashews
Salt & pepper
- Mix cashews, some salt and oil well in a baking dish. Broil on hi for 3 – 5 minutes, or until cashews are a medium brown. Let cook and roughly chop.
- In a non-stick pan, heat sesame oil to medium-hi. Add bok choy, cut side down, to the pan. Cook for about 5 minutes, until slightly browned. Cook in batches of about 3-4 halves. Put aside in a warm place.
- While the bok choy is cooking, start your rice. We did 3/4 cup water, 3/4 cup rice, but I’d recommend actually only doing 1/2 cup rice, 1/2 cup water.
- Once all the bok choy is done, using the same pan, heat some more sesame oil. Add shallot and cook until sot. Add the green curry paste, cook until aromatic, about 30 seconds. Add your mushrooms and zucchini and cook until almost soft.
- Add your coconut milk and bring to a simmer. Let it simmer about 5 minutes, until vegetables are fully soft. Add shrimp last, since it is already cooked, it just needs to warm up. If it is cooked too long, they’ll shrink and be a funky texture. Don’t do that.
- By now your rice should be done (about 15 minutes), so add the zest of half a lime and fluff with a fork. Divide between two dishes for serving.
- Before plating, squeeze the juice of the whole lime into the curry and stir. Promptly serve over the rice, then add your still warm baby bok choy to the mix. Top it all off with the roasted cashews.
- Garnish! This dish wasn’t too spicy, so we added some garlic chili sauce, it was a great addition. You could also add cilantro, basil or some extra lime. Enjoy!