I just love this super easy curry recipe. It takes no time at all and tastes just wonderful. The coconut milk cools the heat of the curry paste, and gives the curry the rich sweetness that you’re looking for with a Thai Curry. I’m wondering how this will be with a green curry paste…

Red Thai Curry with Shrimp and Spinach

Ingredients:
1 lb. shrimp, peeled & deveined
3/4 lb. fresh baby spinach
1 onion, chopped
1/2 red pepper, chopped
2 tbsp. fresh gingerroot, grated
2 tbsp. red thai curry paste
1 1/2 tbsp. thai fish sauce
4 kaffir lime leaves
1 can light coconut milk
1 tsp. ground cumin
2 tbsp. brown sugar
2 tbsp. chopped cilantro

Instructions: 1. In a frying pan, cook the shrimp in a bit of oil just until cooked through. Remove from pan and set aside.

Click photo to enlarge.

2. Cook peppers and onions in a bit of oil until crisp-tender. Stir in grated ginger. Cook 30 seconds or so, until fragrant.

3. Stir in curry paste and cook until fragrant.

4. Stir in coconut milk, then add kaffir lime leaves, fish sauce, cumin, and brown sugar.

5. Bring mixture to a simmer. When simmering, add spinach leaves a handful or two at a time, until all are incorporated.

6. Return shrimp to pan. Heat through.

7. Serve over jasmine rice and sprinkle with chopped cilantro. Yum!

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