Spinach and Coconut Shrimp Curry

barbara lentz


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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10 Min
15 Min
Stove Top


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  • 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
  • ·
    salt to taste

How to Make Spinach and Coconut Shrimp Curry


  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

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About Spinach and Coconut Shrimp Curry

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

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