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! 🙂

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:

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