Inspired by a hot pot dish at Boku in Raleigh
Ingredients
- 4 ounces massaman curry paste
- 24 ounces coconut milk
- 3 cups vegetable broth
- 2 cloves of garlic
- 1/2 head of cauliflower, cut into bite sized florets
- 2 bunches baby bok choy (cut into bite sized pieces)
- 2 handfuls mung bean sprouts
- 3 green onions (chopped)
- 0.5 pounds raw shrimp (peeled & deveined)
- 1 splash olive oil
- pinch salt and pepper to taste
Instruction
- Heat olive oil in a large sauce pan on medium-high heat. Add garlic and cook until it browns
- Add curry paste and stir. Approximately 1 minute
- Reduce to simmer, add coconut milk and vegetable broth. Let simmer for 5-10 minutes
- Add cauliflower and stir for 5 minutes
- Add Bok Choy, shrimp and sprouts. Stir until shrimp is completely cooked. Approximately 6-8 minutes. Add 2 of the 3 chopped scallions
- Serve in bowls, garnish with remaining scallions. Enjoy
