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.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


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2 Tbsp
canola oil
2 medium
red onions fine diced
6 clove
garlic minced
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


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