Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Quarter the bok choy lengthwise through the stem ends. Cut off and discard the bottom inch of the stems; separate the leaves. Halve the lime crosswise.

Step 2

2 Start the curry: In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the coconut milk (carefully, as the liquid may splatter), sliced sweet potato, lemongrass pieces, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork.

Step 3

3 Finish the curry: Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and prepared bok choy to the pan. Loosely cover with foil and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Carefully remove and discard the lemongrass pieces. Taste, then season with salt and pepper if desired.

Step 4

4 Serve your dish: Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime halves on the side; garnish with as much of the juice as you’d like. En

Step 5

1 Prepare the ingredients: Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Quarter the bok choy lengthwise through the stem ends. Cut off and discard the bottom inch of the stems; separate the leaves. Halve the lime crosswise.

Step 6

2 Start the curry: In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the curry paste and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the coconut milk (carefully, as the liquid may splatter), sliced sweet potato, lemongrass pieces, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork.

Step 7

3 Finish the curry: Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and prepared bok choy to the pan. Loosely cover with foil and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Carefully remove and discard the lemongrass pieces. Taste, then season with salt and pepper if desired.

Step 8

4 Serve your dish: Serve the finished curry garnished with the sliced green tops of the scallions. Serve the lime halves on the side; garnish with as much of the juice as you’d like. En