Coconut-Miso Shrimp Curry w/ Wild Mushrooms, Bok Choy, Yellow Rice (for 1)


For Jay’s Coconut-Miso Shrimp Curry, mild white miso is cooked with fresh ginger, garlic, onions, celery, roasted cremini mushrooms, braised spinach, bok choy, coconut milk, and a dash of gluten-free soy sauce. Near the finish, copious amounts of shrimp are simmered in the broth and a squeeze of lime and confetti of fresh herbs (cilantro, parsley) lend a bright, citrusy finale. Yellow Jasmine Rice served on the side.


*Coconut curries are slightly thickened with corn starch slurry, a paste made with equal parts corn starch and water.

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