1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)

2 cloves garlic, minced

3 tablespoons Thai red curry paste

1 (13- to 14-ounce) can full-fat coconut milk

1/2 cup water

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound peeled and deveined uncooked medium shrimp

2 heads baby bok choy (about 1 pound total), root end trimmed and leaves cut into 2-inch pieces

Juice from 1 medium lime (about 2 tablespoons)

1/2 cup coarsely chopped cilantro leaves and tender stems

Cooked rice, for serving (optional)

1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the bell pepper, ginger and garlic; cook, stirring occasionally, until fragrant, about 1 minute.

2. Stir in the curry paste, and saute for 1 minute. Add the coconut milk, water, salt and pepper, and stir to combine.

3. Bring the mixture to a simmer, stir in the shrimp and bok choy, and continue to simmer, stirring occasionally, until the shrimp are pink and opaque, the bell pepper is just tender and the bok choy is wilted, 3 to 4 minutes. Remove from the heat, and stir in the lime juice and cilantro. Serve immediately over rice, if desired.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheela Prakash is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)