shrimp with curry coconut milk sauce

this is the second part of the dinner i made for my family over the weekend. it's another 30-minute seafood dish that i had while volunteering at CulinAerie.  when i first saw this on the menu, i was disappointed because i absolutely hate the smell of curry. something about it makes me want to gag every time. i was pleasantly surprised that red curry paste does not smell or taste like that yellow curry powder stuff. when making this, don't forget to add the lime juice - it helps to cut the fatty/creaminess of the coconut milk.  

note: this recipe serves 2.

ingredients:
1/2 lb jumbo shrimp
1/2 cup coconut milk
1/2 cup water
1 teaspoon red curry paste
juice of one lime
1 teaspoon grated ginger
1/2 onion, minced
1 garlic clove, minced
1 cup baby bok choy, sliced thinly
cilantro, to garnish
cooked rice, as a side
evoo
s&p

directions:
heat evoo in large saucepan over medium heat. saute onion, ginger, bok choy and garlic about 3-4 minutes, just until soft. stir in coconut milk, water, red curry paste and s&p. bring to a simmer, reduce heat and cook uncovered for 5 minutes. stir in shrimp and increase heat to medium-high. cook and stir until shrimp is cooked through, about 5 minutes. add juice of lime at the last minute. serve over a bed of rice with a garnish of cilantro.