Real Recipes From Real Home Cooks ®

spinach and coconut shrimp curry

Recipe by
barbara lentz
beulah, MI

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.

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For spinach and coconut shrimp curry

  • 2 Tbsp
    canola oil
  • 2 md
    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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