spinach and coconut shrimp curry
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons canola oil
- 2 medium red onions fine diced
- 6 cloves garlic minced
- 1 - inch piece ginger grated
- 1 teaspoon each ground cumin, coriander, turmeric, and curry powder
- 1/2 teaspoon chili powder
- 3 tablespoons tomato paste
- 14 ounces can coconut milk
- 6 ounces fresh spinach
- 1 pound large shrimp peeled and deviened
- 2 tablespoons sugar
- - salt to taste
How To Make spinach and coconut shrimp curry
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Step 1Heat oil in large saucepan. Add onions, garlic, and ginger. Cook 3 minutes.
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Step 2Add spices cook 1 minute.
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Step 3Add tomato paste cook 2 minutes.
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Step 4Add coconut milk and bring to a boil. Reduce heat and add spinach and cook 2 minutes.
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Step 5Add shrimp, sugar, and salt and cook until shrimp are done.
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Step 6Serve over rice or noodles
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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