Sukhi's Shrimp Coconut Curry with Cauliflower Rice

Ingredients

• 1 packet Sukhi's Coconut Indian Curry Sauce
• 1 pound uncooked wild caught shrimp, peeled & deveined
• 1 medium broccoli head, florets, stems, and leaves sliced and separated (you'll add to pan at different times)
• 1 medium sweet potato, diced into 1/2" cubes
• 1 head baby bok choy, stems chopped, leafy tops reserved
• 2 Tbsp water
  
• 10 oz. Cauliflower Rice
• Olive oil
• Salt, to taste
• 2–3 Tbsp of ANY of the following creamy touches:

• • Crème fraîche
  • Heavy cream or heavy whipping cream
  • Half & half
  • Yogurt 
  • If avoiding dairy: finish with a squeeze of lime instead

Instructions

1. Prepare the cauliflower rice
Heat a little olive oil in a skillet. Add cauliflower rice and sauté for 5–7 minutes until hot and lightly browned. Season with salt and set aside.

2. Start the curry base
Heat a tablespoon of olive oil in a saucepan over medium-high.
Add diced sweet potato, the Sukhi’s curry sauce packet, and 2 Tbs water.
Stir and bring to a gentle boil.

3. Simmer the sweet potatoes
Lower heat to medium-low and simmer 10–12 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

4. Add the greens
Stir in the broccoli stems and broccoli florets. Simmer 5–7 minutes until they begin to soften but still have bit. 
Add the bok choy stems and cook 2-3 minutes
Add the bok choy leaves and broccoli leaves, stirring until just wilted.

5. Add the shrimp
Stir in the shrimp and simmer 4–5 minutes, just until opaque and fully cooked.

6. Add your creamy ingredient
Turn off the heat.
Stir in 2–3 Tbsp of whichever option you're using.
(Crème fraîche, cream, or half & half can go in warm; yogurt should be added off heat.) If dairy-free, skip this step and squeeze in a little lemon or lime instead.

7. Serve
Spoon the curry over warm cauliflower rice.
Taste and adjust with salt or more citrus to brighten the flavors.