Shrimp and Spinach Red Curry

The creaminess of coconut in a shrimp dish is fantastic! It is incredibly easy to make and goes beyond all expectations of mixing two main bland ingredients – shrimp and spinach. I decreased the amount of coconut milk as little goes a long way here. Also, since I love a bit of a bite in my meals, I added red curry and Madras chili. Serve over rice.

The original recipe at PaleoLeaps.com

Shrimp and Spinach Red Curry
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 10 minutes
Cook Time
20 minutes
Shrimp and Spinach Red Curry
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. 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.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder, curry and continue cooking for a minute.
  3. 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.
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add spinach and cook, covered, for about 5 minutes, until spinach wilts.
  6. Add shrimp, cook for 3-4 minutes

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