Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers (diced)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 1 tsp ginger (minced)
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- Thaw frozen shrimp if using, then rinse under cold water.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and ginger; sauté for about 1 minute until fragrant.
- Add the diced bell peppers and sauté for another 3-4 minutes until softened.
- Stir in the red curry paste until well-distributed, allowing the aromas to fill your kitchen.
- Slowly pour in the coconut milk while stirring continuously; let it simmer for about 5 minutes.
- Gently add shrimp to the sauce, cooking until they turn pink and opaque, about 3-4 minutes.
- Remove from heat, squeeze lime juice over the dish, and garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg