Coconut Shrimp & Spinach Curry

So I spent a month in Thailand back when I was in the military and it was probably the best month EVER! I seriously fell in love with that place! My only reservation about going on the TDY was the fact that I am a picky eater. So picky, in fact, that even my command was worried I wouldn’t eat the whole month LOL! Lucky for me, I ate my face off. The food is out of this world there. Plus, we stayed at a place that left their kitchen open 24/7 to accommodate our 24 hour schedule. It was there that my love for Asian food grew. So anytime I get the chance to make something to take me back to my Thailand days, I do it! I actually found this recipe on Stuck On Sweet and didn’t change anything. I like it just the way it is! Plus, she has much better pictures than me. I swear I am going to find a way to take a class so I can step up my photo game. But don’t let my bad pics fool you…it’s so stinking good you have to try it! 🙂

Excuse the splashes of curry on the stove top…I splashed it a little while I stirred. LOL

Shrimp Marinate

12-14 large shrimp, de-veined and shell off
1½ tablespoon fresh lemon juice
sprinkle of cayenne pepper
pinch of salt and pepper

Sauce

2 tablespoons vegetable oil (if using a non-stick pan, just use 1 tablespoon)
1 medium onion, diced
1 red bell pepper, diced
2 teaspoons minced garlic
2 teaspoons fresh minced ginger
1½ teaspoons ground coriander
¾ teaspoon curry powder
¼ teaspoons+ ⅛ 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
Cooked rice for serving

Directions:

In a bowl mix together the shrimp marinate ingredients and add shrimp, let sit for 15 minutes.

While shrimp is marinating, add vegetable oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook until vegetables soften. Add garlic and saute for about a minute or so.

Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for about a minute or two.

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.

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Shrimp Marinate

Sauce

Directions:

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