Shrimp with Red Thai Curry and Vegetables

 

Serves 2 people but can be stretched to 4 by increasing shrimp by 1/2 more and another 1/2 cup of chicken stock.

1/2 lb P&D (peeled and devained) Shrimp any size will do

4 lg stalks of bok choy sliced 1/2"

1/2 onion sliced lengthwise

1 can of water chestnuts sliced

1 cup baby bella mushrooms

1/2 cup sliced carrots

2 stalks sliced celery

1 Tbs Red Thai curry paste

1 can coconut milk

1 Tbs fish sauce

1/2 cup chicken stock

2 Tbs soy sauce

Juice of 1 lime

1 tsp Agave nectar or sugar

Chives

Cooked rice of any kind

Separate a little coconut milk and mix in the red curry paste.  You can also add that back into the other coconut milk once the paste is thoroughly mixed in.  Add the agave(sugar), lime, fish sauce, chicken stock, and soy sauce to the coconut milk mixture.

Saute onion, carrot, celery, mushroom, water chestnuts and shrimp for a few mins.  Add coconut milk mixture and bring to a boil.

Add bok choy and chives and cook for a couple more mins.  Serve with rice on the side.