Tuesday, March 24, 2009

Shrimps with curry, coconut milk and baby bok choy

Come back tomorrow for the recipe....I have to run or I'll be late for my Cycling class...sorry for the inconvenient......although, I kinna like giving you something to look forward to :)
Two days later...
Sorry about the delay guys, here is the recipe....
2 tbsp extra virgin, organic coconut oil (any other oil will work but the good quality coconut oil gives this dish a very nice fragrant flavor)
1 small onion, chopped
1 pound of raw, deveined, deshelved medium size shrimps
2 tblsp curry powder, or paste
1 cup coconut milk
1 cup of fresh (or canned) tomatoes, chopped
6-8 baby bok choy, cut in half lengthwise and washed
1 hand full of fresh cilantro
1 tbsp agave syrup (or more if desire), optional
Salt & pepper
Heat large skillet on medium heat. Add coconut oil. When oil is hot (don't let it smoke) add the onions. Sautee onions until transparent. Add shrimps, sautee for 2 minutes. Add curry powder (or paste) and cook until the oil from the curry separates (1-2 minutes not longer). Add coconut milk, cook for 2-3 minutes until coconut milk starts to bubble. Add tomaotes, cook for 2-3 minutes. Add the bok choy and cook for 2 minutes or just until wilted (you want it still crispy not dead). Add fresh cilantro and agave syrup, cook just until heated through, season with salt and pepper and transfer to serving platter.