This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1poundmedium or large shrimp, peeled and deveined
2large carrots, peeled and sliced into 1/2 inch chunks
1red bell pepper, diced
1teaspoonminced garlic
¼teaspooncayenne pepper, or to taste
salt to taste
3cupsbaby spinach leaves
fresh basil, cilantro, or green onions for garnish
Curry Sauce
2tablespoonsvegetable oil
½yellow onion, finely chopped
2teaspoonsfresh ginger , OR 1 teaspoon ground ginger
½teaspoonground turmeric
1tablespoonthai red curry paste
1tablespoonsugar
115-ouncecan coconut milk
2tablespoonsfish sauce
grated zest and juice of one lime
cooked noodles or rice for serving, optional
Instructions
Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.
Notes
Serve this quick, flavorful red coconut curry with hot cooked rice or rice noodles.To make it vegetarian, omit the shrimp and/or use diced extra-firm tofu instead.