Bok Choy shrimp mushroom curry (keto)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 pepper Serrano Peppers 2 tbsp Curry Paste, Green, Thai Kitchen (by JESJES) 3 cup Bok Choy, raw-shreaded 8 large Scallions, raw 1 tbsp Garlic powder 2 tsp Ginger Powder (by INUNISON) 1 lb. tail-off 21-24 count frozen shrimp85g/serving Thai Kitchen Organic Coconut Milk (13.66 oz can) .25 cup Coconut Oil 1/4 lb. oyster mushrooms1.5 cup Oyster Mushrooms (~1.5C)
1. Roughly chop bok choy, mince scallions and serranos (with seeds)
2. Put oil in pre-heated wok, then add powders. Stir for a minute
3. Add scallions, green curry paste, serranos. Stir until thick
4. Add bok choy and stir until combined. Cover wok for 1 minute.
5. Add coconut milk and stir until it comes to a boil.
6. Add shrimp (21-24 count). Cover and simmer for 5 minutes
7. Add oyster shrimp and let simmer for 5 minutes
Serving Size: 8 servings (~2C each)
2. Put oil in pre-heated wok, then add powders. Stir for a minute
3. Add scallions, green curry paste, serranos. Stir until thick
4. Add bok choy and stir until combined. Cover wok for 1 minute.
5. Add coconut milk and stir until it comes to a boil.
6. Add shrimp (21-24 count). Cover and simmer for 5 minutes
7. Add oyster shrimp and let simmer for 5 minutes
Serving Size: 8 servings (~2C each)
Nutritional Info Amount Per Serving
- Calories: 596.8
- Total Fat: 43.3 g
- Cholesterol: 239.9 mg
- Sodium: 725.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.1 g
- Protein: 37.2 g
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