Shrimp Coconut Curry

• 2 tbsp vegetable oil
• 1 c onion, minced
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp crushed red pepper flakes, or to taste
• 1 tsp curry powder, or to taste
• 1 c canned coconut milk
• 2 limes (1 juiced and 1 cut into wedges for serving)
• 1 lb large shrimp, peeled and deveined
• Kosher salt and freshly ground pepper
• 1 bunch baby bok choy, chopped
• 1 c basmati rice, prepared according to package directions
• Basil, freshly chopped for serving
• Bean sprouts, for serving

Add oil to a large, deep skillet and heat over medium until oil shimmers, about 5 minutes. Add onion, garlic, ginger and red pepper flakes, and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in curry powder, coconut milk and lime juice, and simmer, stirring occasionally, until thickened, 5-8 minutes.

While sauce simmers, season shrimp with salt and pepper to taste. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add bok choy for the final 2 minutes of cooking time until just barely tender. Add salt to taste and serve immediately with rice, basil, bean sprouts and lime wedges.