Thailand and Italy are both known for great cuisine and great vacations. But maybe you've never thought of them together, at least not until you had this meal. Succulent shrimp, with ginger and garlic flavors as well as fresh bok choy and a smattering of sweet, rich coconut… all with that creamy rice base that makes risotto such a rock star dish. Thaitalian fusion? Let's make it a thing. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Keep stems and leaves separate.
Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Pat shrimp dry.
If using ground pork, follow same instructions. If using diced chicken and 16 oz shrimp follow same instructions, seasoning with a pinch of salt.
Start the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling water from small pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Stir in coconut milk until combined and bring to a boil. Once boiling, stir constantly until slightly thickened, 1-2 minutes.
Remove from burner and stir in green portions of green onions (reserve a pinch for garnish) and ¼ tsp. salt. Cover and set aside.
Cook the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
If using diced chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, follow same instructions, adding a pinch of salt and pepper and cook, breaking up with a spoon until no pink remains, 5-7 minutes.
Transfer shrimp to a plate. Keep pan over medium-high heat.
Cook Vegetables and Finish Dish
Add 1 tsp. olive oil and bok choy stems to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add bok choy leaves and stir constantly until leaves are wilted, 1-2 minutes.
Stir in shrimp, garlic and ginger sauce, and ¼ tsp. salt and cook until heated through, 30-60 seconds.
Plate dish as pictured on front of card, topping risotto with shrimp-vegetable mixture and garnishing with toasted coconut and reserved green portions of green onions. Bon appétit!
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