Disclaimer: my significant other said – somewhat unexpectedly! – that this shrimp coconut curry is the best thing I have ever made for him.
Maybe this can be like Ina’s chicken, that recipe that makes you fall in love with your perfect (culinary) match…
Or, equally likely, it can just be the perfect #simplesupper.
Fresh herbs are the key here. I used whatever I had, but keep it a flavorful mix with a combination of basil, sage, lemon thyme etc. My small herb garden has been thriving in this weather – so far, so good!
Serve this curry over rice, topped with more herbs and lime wedges.
- ½ lb medium-large shrimp, peeled, tails on
- 2 cups coconut milk
- 2 limes
- 5 campari tomatoes, chopped
- 3 gloves garlic, chopped
- 2 teaspoons mild curry powder
- pinch ground coriander
- 3 tablespoons fresh herbs (basil, thyme, sage etc.)
- 2 cups baby spinach (chop up the stems if you have them)
- 1 tablespoon vegetable oil
- salt, pepper
- In a deep sauté pan, heat up the vegetable oil and cook garlic and herbs until golden.
- Add in chopped tomatoes and cook for a few more minutes. Season lightly with salt and pepper.
- Add in the coconut milk and spices, stir to combine. Cook on medium-low heat and stir from time to time as the curry starts to thicken. Add in juice of one lime and half of the spinach and continue to cook. Taste for seasoning.
- After cooking the curry for 10-15 minutes and right before you're ready to eat, add in the shrimp and the rest of the spinach. Cook just until the shrimp turn pink, turning once.
- Serve over rice with fresh lime wedges.