15-Min Thai Curry & Peanut Shrimp with Bok Choy & Pre-Cooked Brown Rice
Nutritionist's Pick

15-Min Thai Curry & Peanut Shrimp

with Bok Choy & Pre-Cooked Brown Rice

15 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp

    From the Test Kitchen

    Here, plump shrimp and tender bok choy come together in an umami-rich blend of soy glaze, creamy peanut butter spread, mirin, and yellow curry paste. You'll serve it all over a bed of hearty brown rice and top with peanuts for a welcome crunch.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    fresh
    ingredients
    15-Min Thai Curry & Peanut Shrimp with Bok Choy & Pre-Cooked Brown Rice
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 10 oz Cooked Brown Rice
    • 10 oz Baby Bok Choy
    • 1 Tbsp Yellow Curry Paste
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Smooth Peanut Butter Spread
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the mirin, soy glaze, peanut butter spread, 2 tablespoons of warm water (or 4 tablespoons for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the shrimp & bok choy

    Pat the shrimp dry with paper towels. Season with salt and pepper if desired. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the sliced bok choy; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is softened and the shrimp are opaque and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

    Cook the shrimp & bok choy
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add the sautéed aromatics and stir to combine. Serve the finished rice topped with the cooked shrimp and bok choy. Garnish with the peanuts. Enjoy!

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