Curry in a Hurry
Do you ever have one of those days that you don’t know what the hell you want to eat? But you want SOMETHING, you want it preferably healthy, definitely tasty, & QUICK?!......this recipe might just hit the damn spot for you!
I feel like since many of us are still WFH, we want our meals to mean something since it *should* feel like we’re not on an office time crunch….unfortunately, the WFH lifestyle seems to be even more jam-packed with more “quick” meetings, conference calls that could have been emails, lunch-time check-ins…..I could go on. AND IT SUCKS.
WFH Fatigue
It takes away our humanity!!! It takes away our God-given right for a damn lunch break! I plan to bring this piece of peace back to you in the form of an exciting 1-skillet lunch you’ll actually look forward to! No fast-food for you, my friend! You’re better than that crap & you know it!
Lucky for you, I have a tasty lunch meal that can be ready in 15 minutes or less! Chock full of fun, colorful veggies, shrimp (or not) and a delectable curry sauce to drizzle over everything at the last minute for an extra punch of flavor! Most of the ingredients listed can already be purchased chopped up for you as well, so that would make this journey EVEN faster if you can believe it!
I’ll be completely honest….this recipe is kiiiiiind of a rip-off but also not really. Y’all know I’ll totally give credit where its due. Taylor Farms does a “coconut curry” in a bag with similar veggies and while its delicious….it’s expensive AF (which annoys me) and I can only seem to find it on Amazon Fresh (go figure) plus I added way more fun & healthy veggies to my concoction! ((this is a true Southern-ism at its finest.))
This is perfect for a quick lunch because its healthy, (duh) it’s different, and it doesn’t make a ton of food – because let’s be honest, I don’t think this particular meal would heat up very well for leftovers.
I hope this recipe can bring some fun to a mundane WFH day. If you’ve already got your mindset and your schedule locked & loaded and aren’t depressed like the rest of us, good for you – you clearly aren’t needed here & you can see yourself out. MEANWHILE. The WFH day can be scary. It can feel endless. It can feel like boundaries aren’t being respected. Taking 15 minutes to make yourself a delicious & healthy lunch is what you deserve – so do it!
Ingredients
· 1 bunch Baby Bok Choy, cleaned & split
· ½ bag Fresh Express Tri-Colored Coleslaw, plain, NO SAUCE
· 1 small broccoli head, chopped small
· ½ bell pepper, any color you’d like, sliced thin
· 6 Shrimp (optional)
· Trader Joe’s Green Curry Simmering Sauce, 3 TBS, divided
· Juice of ½ lemon
· S+P and Garlic Powder to taste
· 3 TBS olive oil, divided
Instructions
Seriously, this meal is so easy you’ll read my blog once & probably roll your eyes and be like….really? YES.
Slice & dice all your wonderful veggies mentioned above & set aside.
Thaw, clean, devein your shrimp – or if you’re lazy like me, and buy them ret-ta-go then just thaw them.
In a medium pan, heat 1 TBS of olive oil on medium-high heat and swirl to coat.
Drop your shrimp in, season them however you’d like and set a timer for 2 minutes per side.
Flip your shrimp once – they should be pink, slightly opaque & plump.
Remove your shrimp & set aside.
Keeping your pan on medium-high heat, swirl the other TBS of olive oil in the pan to coat.
Drop in the Baby Bok Choy – depending on how much you cut up, you might want to do this in batches. ((basically, don’t overcrowd the pan, otherwise your Baby Bok Choy will be a wilty, stringy mess rather than gently sauteed))
The Baby Bok Choy will need to be flipped a few times and will probably take 2-3 minutes to cook.
Remove the Baby Bok Choy from the pan & set aside with the shrimp.
Finally, swirl in the last TBS of olive oil, all while keeping your heat on medium-high, drop in the coleslaw mix, the broccoli & the bell peppers.
Set a timer for 5 minutes and just stir, baby, stir.
The cabbage will sizzle first and char nicely. The broccoli will steam and the bell peppers will get nice and soft.
Keep flipping and stirring around the veggies until the timer goes off.
Immediately lower the heat, drizzle in the 2 TBS of Trader Joe’s Green Curry Simmering Sauce – stir well to coat.
Next squeeze in the juice of ½ the lemon – this will allow the pan to deglaze and give the curry sauce some fluid movement rather than glops throughout the mixture.
Keep stirring everything around for another minute or so.
Plate your bowl in layers, so you can see all the colors and the fruits err….vegetables of your labor!
Drizzle another TBS of Green Curry sauce over it all if you’d like an extra kick of flavor.
THAT’S IT! A deliciously simple, fresh, healthy lunch idea with protein to match!
every little thing, is gonna be alright
I love how intricate, delicate & downright delicious curry is! I’ve really been exploring all the different types of curry along with trying to figure out other foods and flavors it pairs well with – it’s been a really fun experience & I hope y’all have been making some of my recipes alongside with me. If you are looking for some inexpensive avenues to try curry, Trader Joe’s has some amazing choices. I’ve picked many bottles from their “international” aisle – or maybe it’s just the canned goods aisle? Whatever, that aisle has a lot of tasty shit in it and its multiple ethnicities, so I’ll call it like I want it! Stay strong, friends. The weekend is usually just around the river bend.
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
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