Coconut Red Curry with Shrimp

Name: Coconut Red Curry with Shrimp
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb raw shrimp, peeled; 3 tbsp red curry paste (or most of a jar of red curry sauce); 2 cans coconut milk; 2 bell peppers, sliced; 1 onion, sliced; 3 garlic cloves, minced; 3 big handfuls baby spinach; 1 tbsp soy sauce (or fish sauce); 2 limes; a handful of cilantro; 1½ cups jasmine rice; 1 tbsp oil; 1 tsp sugar

DinnerThai25 minServes 4820 kcal35 g protein

Photo: Takeaway · CC BY-SA 3.0 · source

A fast, glossy Thai-style red curry with sweet peppers, spinach and shrimp, ladled over jasmine rice and brightened with lime.

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Ingredients

1 lb raw shrimp, peeled
3 tbsp red curry paste (or most of a jar of red curry sauce)
2 cans coconut milk
2 bell peppers, sliced
1 onion, sliced
3 garlic cloves, minced
3 big handfuls baby spinach
1 tbsp soy sauce (or fish sauce)
2 limes
a handful of cilantro
1½ cups jasmine rice

From your pantry: 1 tbsp oil, 1 tsp sugar.

Instructions

Start the rice. Heat the oil in a wide pan over medium-high and cook the onion and peppers until just softened, 4 minutes.
Add the garlic and curry paste and fry, stirring, until fragrant and brick-red, 1 minute.
Pour in the coconut milk, soy sauce and sugar. Simmer 5 minutes until slightly thickened.
Add the shrimp and simmer 3 to 4 minutes, just until pink. Stir in the spinach to wilt.
Finish with the juice of 1 lime and taste for salt. Serve over rice with cilantro and lime wedges.

Tip: Red curry paste varies a lot in heat. Start with 2 tbsp and add more after tasting the sauce.