Name: Shrimp Coconut Curry with Spinach & Cilantro over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1 ½ (454 g) bags frozen chopped spinach; 1 ½ limes; 1 ½ (680 g) jars marinara sauce; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; curry powder; salt

Shrimp Coconut Curry with Spinach & Cilantro over RiceShrimp Coconut Curry with Spinach & Cilantro over Rice — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1 ½ (454 g) bags frozen chopped spinach

1 ½ limes

1 ½ (680 g) jars marinara sauce

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

curry powder

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then 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.

While the rice is cooking, place marinara sauce, coconut milk, and spices in a large pot; stir to combine. Set over medium heat and bring the curry to a simmer.

Meanwhile, if using frozen shrimp, place them in the 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.

Once the curry is simmering, add shrimp and spinach to the pot; stir to combine. Return to a simmer and continue to cook, stirring occasionally, until spinach is wilted and shrimp are cooked through, 6-7 minutes.

While the shrimp are cooking, wash, dry, and cut limes into wedges. Set aside for serving.

Wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves.

When the shrimp are done, add cilantro to the pot and stir to combine. Remove from heat and cover to keep warm.

Divide rice and curry between plates or bowls; serve with lime wedges for squeezing. Enjoy!

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