Shrimp and Spinach Red Curry
Kashmir chili or Madras chili
can substitute for 1/2 tsp cayenne pepper
uncooked, peeled, deveined
Heat a large skillet over a medium-low heat and cook the onion butter or coconut oil until it begins to soften, about 3 minutes.
Season to taste with sea salt and freshly ground black pepper, stir in the curry powder, curry and continue cooking for a minute.
Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
Pour the mixture back in the skillet and bring to a simmer.
Add spinach and cook, covered, for about 5 minutes, until spinach wilts.
Add shrimp, cook for 3-4 minutes