Thai Coconut Curry
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.
- 1 pound medium or large shrimp peeled and deveined
- 2 large carrots peeled and sliced into 1/2 inch chunks
- 1 red bell pepper diced
- 1 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper or to taste
- salt to taste
- 3 cups baby spinach leaves
- fresh basil, cilantro, or green onions for garnish
- 2 tablespoons vegetable oil
- 1/2 yellow onion finely chopped
- 2 teaspoons fresh ginger OR 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 tablespoon thai red curry paste
- 1 tablespoon sugar
- 1 15-ounce can coconut milk
- 2 tablespoons fish sauce
- grated zest and juice of one lime
- cooked noodles or rice for serving optional
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.
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.