Thai Shrimp Spinach Curry
Dive into a world of bold flavors with this Thai Shrimp Spinach Curry—a tantalizing blend of succulent shrimp, vibrant spinach, and creamy coconut milk infused with aromatic red curry paste. This quick and easy recipe comes together in just 30 minutes, making it a perfect weeknight dinner option. The dish features a harmonious balance of savory fish sauce, zesty lime juice, and a hint of sweetness from brown sugar, all simmered with tender bell peppers and onions for added texture and color. Finished with a garnish of fresh cilantro, this curry pairs beautifully with fluffy jasmine rice for a complete, satisfying meal. Elevate your dinner routine with this irresistible Thai-inspired recipe, perfect for those craving a spicy, flavorful feast!
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Recipe Information
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 4 cups fresh spinach, washed and trimmed
- 1 can coconut milk (full-fat)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 cups jasmine rice (optional, for serving)
Instructions
Heat a large skillet or wok over medium heat. Add the vegetable oil and swirl to coat the pan.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its aromas.
Pour in the coconut milk and mix well to combine with the curry paste. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice. Stir to incorporate and adjust to taste if necessary.
Add the sliced onion and bell pepper to the skillet. Cook for 3-4 minutes until they start to soften.
Gently add the shrimp to the curry and simmer for 3-5 minutes, or until the shrimp are pink and fully cooked.
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
Remove the skillet from heat and garnish with fresh cilantro.
Serve hot over jasmine rice, if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.7 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
