Bok Choy shrimp mushroom curry (keto)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Bok Choy shrimp mushroom curry (keto) calories by ingredient
Introduction
Easy, tasty, spicy! Easy, tasty, spicy!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 shrimp
85g/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)
Tips
You can wait until almost the end to add the mushrooms if you want them firmer
Directions
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)