Name: Spicy Shrimp Curry with Tomatoes, Spinach & Cilantro over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ cups basmati rice; 1065 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1.02 kg raw peeled shrimp, fresh or frozen; 9 tomatoes; 1 ½ medium yellow onions; black pepper; brown sugar; chili powder; coriander, ground; cumin, ground; curry powder; salt; turmeric, ground; virgin coconut oil

Spicy Shrimp Curry with Tomatoes, Spinach & Cilantro over RiceSpicy Shrimp Curry with Tomatoes, Spinach & Cilantro over Rice — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ cups basmati rice

1065 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

1.02 kg raw peeled shrimp, fresh or frozen

9 tomatoes

1 ½ medium yellow onions

black pepper

brown sugar

chili powder

coriander, ground

cumin, ground

curry powder

salt

turmeric, ground

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Small dice tomatoes; place in a medium bowl and set aside.

Peel and mince ginger and garlic; place in a small bowl and set aside.

Peel, halve, and small dice onions.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add ginger, garlic, sugar, and spices to the pot with the onion. Continue to cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes, coconut milk, and broth to the pot; stir to combine the curry and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.

While the curry cooks, cut limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

Once the curry has thickened, add shrimp and half of the cilantro (reserving the rest for garnish) to the pot; stir to combine. Return to a simmer and cook, stirring occasionally, until the shrimp are cooked through, 3-4 minutes.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful; stir to combine.

Divide rice and shrimp curry between bowls; sprinkle with reserved cilantro and serve with lime wedges. Enjoy!

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