If you’re looking for a dish that combines the richness of coconut milk with the freshness of shrimp and spinach, this Shrimp and Spinach Coconut Curry is it. It’s a delightful blend of flavors that warms the soul and is perfect for dinner gatherings or a quiet night in. Plus, the best part is that it comes together in no time at all, making it a fantastic option for busy weeknights.
This recipe brings together succulent shrimp, vibrant spinach, and aromatic spices, all enveloped in a creamy coconut sauce that is simply irresistible. The warmth of curry spices and the sweetness of coconut milk create a delectable harmony that dances on your palate.
Whether served over fluffy rice or with warm naan bread to soak up the sauce, this dish is sure to impress. It’s not only satisfying but also a healthy option packed with nutrients from the spinach and the protein-rich shrimp.
Delicious Coconut Curry with Shrimp and Spinach
This shrimp and spinach coconut curry is a flavorful dish that’s both comforting and nourishing. The combination of tender shrimp, fresh spinach, and creamy coconut milk creates a rich, savory sauce that perfectly complements the delicate flavors of the seafood.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, washed and roughly chopped
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Cooked rice or naan for serving
- Chopped cilantro for garnish
Instructions
- Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.
- Add Spices: Stir in the curry powder and cook for another minute to toast the spices.
- Cook Shrimp: Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes. Season with salt and pepper.
- Incorporate Coconut Milk: Pour in the coconut milk and fish sauce, if using. Bring to a gentle simmer.
- Add Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted and tender.
- Serve: Ladle the curry over cooked rice or serve with naan. Garnish with chopped cilantro before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 25g
- Carbohydrates: 15g
