Thai Pumpkin Curry With Shrimp And Bok Choy

• 2 Tablespoons Coconut Oil, Divided
• 3/4 pounds Large Shrimp, Peeled And Deveined
• 2 Baby Bok Choy, Quartered Lengthwise
• 2 Shallots, Thinly Sliced
• 2 Tablespoons Minced Ginger
• 2 cloves Garlic, Minced
• 1 Tablespoon Thai Yellow, Penang, Or Red Curry Paste
• 1/2 teaspoons Turmeric
• 1 teaspoon Sea Salt (or To Taste)
• 1 can (15 Oz. Size) Unsweetened Pumpkin Puree
• 1 can (15 Oz. Size) Coconut Milk
• 1/2 pounds Chinese Long Beans Or French Green Beans, Cut Into 2-inch Pieces
• 2 Tablespoons Chopped Thai Basil, Mint Or Cilantro Leaves, Plus More For Garnish
• 2 Tablespoons Fresh Lime Juice
• 1/4 cups Peanuts, For Garnish
• Lime Wedges, To Serve

1. In a large Dutch oven, heat 1 tablespoon coconut oil over a high flame. Rinse shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Remove to a plate and set aside.
2. Add bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
3. Heat remaining oil and saute shallot, ginger, garlic, red curry paste, turmeric, and sea salt until very fragrant, 2 minutes. Stir in pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until beans are tender and the sauce has thickened, 5-7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
4. Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.

coconut oil, shrimp, bok, shallots, ginger, garlic, thai yellow, turmeric, salt, coconut milk, beans, basil, lime juice, ubc, lime wedges

Taken from tastykitchen.com/recipes/soups/thai-pumpkin-curry-with-shrimp-and-bok-choy/ (may not work)