A note on coconut milk, Thai kitchen brand doesn't list any sulfites added, so I use that when I don't have time to make my own.
Kaffir lime leaf and galangal is available in most asian grocery stores.
1 lb fresh shelled de veined shrimp10 small bok choy (outer leaves removed)
20 snow peas
1 cup coconut milk
2 tbsp fresh squeezed lime juice
5 kaffir lime leaves
1 sliced shallot
1 clove garlic, pressed
1 tbsp fresh grated ginger or galangal
1 tsp fish sauce
1 tbsp coconut oil
1 tsp cornstarch (or more if you like your sauce thicker)
Over medium high heat in coconut oil, saute onions, kaffir lime leaf, garlic and ginger until onions are soft and translucent.
Add shrimp and saute for 2 minutes.
Whisk together fish sauce, lime juice, coconut milk and set aside.
Add bok choy to pan and saute for 1 minute more.
Add the sauce to the pan cover and let simmer for 2 minutes then add the snow peas and toss for 1 minute.
Remove everything from pan with a slotted spoon on to a serving tray.
Bring sauce to a boil and reduce heat then add the cornstarch whisking as you go until desired consistency is reached.
Pour over shrimp and vegetables and serve immediately with fresh lime wedges, fresh cracked pepper and cilantro.