Spinach and Coconut Shrimp Curry

barbara lentz

By
@blentz8

I really like this curry because I enjoy sweet heat. In this recipe you can adjust the heat by how much curry you use. You can use curry leaves or ground. Can also add a chipolte pepper for extra spice.


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Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp
canola oil
2 medium
red onions fine diced
6 clove
garlic minced
1
inch piece ginger grated
1 tsp
each ground cumin, coriander, turmeric, and curry powder
1/2 tsp
chili powder
3 Tbsp
tomato paste
14 oz
can coconut milk
6 oz
fresh spinach
1 lb
large shrimp peeled and deviened
2 Tbsp
sugar
salt to taste

Directions Step-By-Step

1
Heat oil in large saucepan. Add onions, garlic, and ginger. Cook 3 minutes.
2
Add spices cook 1 minute.
3
Add tomato paste cook 2 minutes.
4
Add coconut milk and bring to a boil. Reduce heat and add spinach and cook 2 minutes.
5
Add shrimp, sugar, and salt and cook until shrimp are done.
6
Serve over rice or noodles

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai