Thai Shrimp & Coconut Risotto

with sweet garlic and ginger sauce

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Heads of Baby Bok Choy
  • ½ cup Arborio Rice
  • Info
    5⅖ fl. oz. Coconut Milk
  • 4 tsp. Mirepoix Base
  • Info
    8 oz. Shrimp
  • 2 fl. oz. Thai Sweet Garlic and Ginger Sauce
  • Info
    2 Tbsp. Toasted Coconut

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    633
  • Carbohydrates
    67g
  • Fat
    28g
  • Protein
    23g
  • Sodium
    1726mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Small Pot

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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