Weight Watcher Green Curry Shrimp

• 1 cup jasmine rice, uncooked
• 1 1/4 cups light coconut milk
• 1/2 cup reduced-sodium chicken broth
• 1/2 lb red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 tablespoons packed light brown sugar
• 1 tablespoon asian fish sauce (nam pla)
• 1 - 1 1/2 teaspoon thai green curry paste
• 2 baby bok choy, trimmed and cut crosswise into 1-inch pieces
• 1/2 lb shrimp, uncooked, peeled and deveined
• 1/4 cup cilantro leaf
• lime wedge

1. Cook rice according to package directions.
2. In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
3. Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
4. Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.

jasmine rice, light coconut milk, chicken broth, red potatoes, brown sugar, asian fish sauce, thai green curry paste, choy, shrimp, cilantro leaf, lime wedge

Taken from www.food.com/recipe/weight-watcher-green-curry-shrimp-201431 (may not work)