2baby bok choychopped, keep white parts separate from dark leafy green parts
Shrimp & remaining:
½poundlarge fresh or frozen shrimpdefrosted, peeled, and deveined
½cupfresh Thai basil or regular basil leaveschopped
Fresh bean sprouts for garnishing
Prepare the sweet potatoes:
Preheat the oven to 425° F.
Pierce the sweet potatoes a few times using a fork, and drizzle lightly with oil.
Loosely wrap the sweet potatoes in aluminum foil, and place the wrapped sweet potatoes directly on the oven rack. Bake for 65 minutes, or until tender when pierced with a fork.
Prepare the sauce:
In a bowl, whisk together coconut milk, soy sauce, palm sugar, and ground ginger. Set aside.
Cook veggies and shrimp:
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the chopped shallot, and cook until starting to brown, about 5 minutes. Add the carrots and the white parts of the bok choy to the hot skillet with the shallot, and cook another 5 minutes. Add the dark green leafy parts of the bok choy to the skillet with the other veggies, and cook until the leafy parts begin to wilt. Remove the cooked veggies from the skillet to a large bowl.
Place the shrimp in the hot skillet, and stir-fry until pink but still translucent in the middle, about 3 minutes. Add coconut milk mixture to the pan with the shrimp, and bring to a boil and stir until sauce thickens and shrimp is opaque, about 1 minute. Remove from heat and stir in basil leaves.
Stir shrimp in sauce into the large bowl with the cooked veggies, and serve large spoonfuls of the shrimp-veggie mixture over cut open baked sweet potatoes. Garnish with fresh bean sprouts.