Weight Watcher Green Curry Shrimp - cooking recipe

Ingredients

1 cup jasmine rice, uncooked
1 1/4 cups light coconut milk
1/2 cup reduced-sodium chicken broth
1/2 lb red potatoes, scrubbed and cut into 1/2-inch pieces
2 tablespoons packed light brown sugar
1 tablespoon asian fish sauce (nam pla)
1 - 1 1/2 teaspoon thai green curry paste
2 baby bok choy, trimmed and cut crosswise into 1-inch pieces
1/2 lb shrimp, uncooked, peeled and deveined
1/4 cup cilantro leaf
lime wedge

Preparation

Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.