Thai Pumpkin Curry with Shrimp and Bok Choy

In a large Dutch oven, heat 1 tablespoon coconut oil over a high flame. Rinse shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Remove to a plate and set aside.

Add bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.

Heat remaining oil and sauté shallot, ginger, garlic, red curry paste, turmeric, and sea salt until very fragrant, 2 minutes. Stir in pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until beans are tender and the sauce has thickened, 5–7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.

Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.