• ½ teaspoon coriander
  • 4 tablespoons Thai red curry paste (in the Asian food aisle)
  • 4 tablespoons chunky peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 (13.66 ounce) can coconut milk
  • 1 tablespoon lime juice
  • 2 baby bok choy or half a large
  • 4 green onions
  • 2 tablespoons oil
  • 1 pound bag (size 60-80) shrimp (deveined with shells and tails removed)

A flavorful dish that’s easy to make, but don’t let the weird vegetable distract you

Tales of the Dinner Belle

By Brenda Stanley

I love seafood and I love curry, so combining the two was a natural. My spicy shrimp curry is full of warm Indian flavor and I love the crunch of bok choy.  Never had it? Well, don’t let this unusual vegetable keep you from trying this easy and tasty dish. You can find bok choy at just about any grocery store and it is similar to both celery and spinach. The taste is mild but it adds a wonderful texture to the dish. The sauce is complex in flavor but easy to put together. I always serve this with rice (or cauliflower rice if you’re doing low carb) because the sauce is the best part. It is slightly spicy and the coconut milk gives it a creamy and rich flavor. It’s a restaurant worthy dish that is easily prepared at home.

Belle’s Spicy Shrimp Curry

½ teaspoon coriander

4 tablespoons Thai red curry paste (in the Asian food aisle)

4 tablespoons chunky peanut butter

1 tablespoon brown sugar

1 tablespoon soy sauce

1 (13.66 ounce) can coconut milk

1 tablespoon lime juice

2 baby bok choy or half a large

4 green onions

2 tablespoons oil

1 pound bag (size 60-80) shrimp (deveined with shells and tails removed)

In a bowl, mix together the first seven ingredients until smooth and then set aside. Slice the leaves away from the stems of the bok choy. Coarsely chop the stems and leaves. Slice the green onions and separate the white and green parts. In a large fry pan, heat the oil over medium high heat. Fry the stems of the bok choy and the white part of the green onions until tender.  Add the shrimp and the leafy parts of the bok choy and cook just until the shrimp are beginning to turn pink and the leaves wilt. Add the sauce and simmer just until everything is hot and bubbly about 1 minute.  Serve immediately over rice and sprinkle with the green part of the green onions.