Coconut Shrimp Curry with Red Pepper and Spinach
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Are you surprised? Coconut Shrimp Curry with Red Pepper and Spinach is what’s for dinner! This delicious Indian inspired recipe is packed full of flavor, but I keep it light with the curry spices. A combination of coconut milk, tomatoes, garlic, onion, red pepper and Indian spices make a delicious sweet broth that is poured over cooked rice and shrimp. This is a wonderful curry dish!
I know…me too. It may seem sort of random that I am sharing a curry recipe on the blog given that I often blog about dessert, Italian food and salad. It’s not that I don’t like curry, I do! I actually really like it but I didn’t grow up eating Indian food (neither did Vin) and we don’t currently indulge in Indian food that often.
With that said, I LOVE CURRY.
Confused?
Well I love this curry recipe, at least. Awhile back I asked my friend if she had any yummy recipes that she’s made lately and she gave me one for Coconut Shrimp Curry – she raved about it so I decided to make it.
She was right…it was very good and pretty easy to make.
So I made it again, and again, and again and tweaked it until I got it just the way I liked it. Since I am not an avid curry eater, I don’t have anything to compare this recipe to.
What I can say is that it’s creamy, light yet flavorful and has great textures going on with the rice, shrimp and red pepper. I always clean my plate when I make it – because each bite just makes me want to have another bite and another…
I think that’s called addicting?
Yes, it’s addicting. Did I mention it’s pretty healthy too? I used full fat coconut milk because it’s absolutely delicious but you could use lite coconut milk if your watching the fat and calories. Other than that, it’s made with vegetables, shrimp and spices.
Go get your curry on.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- Shrimp Marinade:
- 12-14 large shrimp, deveined and shelled
- 1 1/2 tablespoon fresh lemon juice
- sprinkle of cayenne pepper
- pinch of salt and pepper
- Sauce
- 2 tablespoons oil (any oil will do. I use olive oil typically)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced ginger ([url href=”https://amzn.to/49EZFdQ” target=”_blank”]Microplane grater is great for this[/url])
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon curry powder
- 1/4 teaspoons+ 1/8 teaspoon turmeric
- 1 14 ounce can diced tomatoes with juice
- 1 teaspoon sugar
- 1 14 ounce can full fat unsweetened coconut milk
- Salt and pepper to taste
- large handful of spinach
- 1 cup rice (basmati or long grain white rice)
- 2 cups water or vegetable stock (I prefer using a stock for my flavor)
- In a bowl mix together the shrimp marinade ingredients and add shrimp, let sit for 15 minutes.
- This is a good time to start your rice. Add rice and liquid (water or stock) in a pot that has a lid. Bring to a boil, then reduce heat, put lid on and simmer for 15-20 minutes. My rice typically takes 15 minutes.
- Next, add oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and sauté for an additional minute.
- Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
- Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
- Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
- Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink). Serve with cooked rice.
Adapted from Jo Cooks
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very yummy