Shrimp And Spinach Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, ginger, and spices to the pan and cook for another minute until fragrant.
• STEP 3.Add the shrimp to the pan and cook until they turn pink and are cooked through.
• STEP 4.Stir in the coconut milk, tomatoes, and spinach. Simmer for a few minutes until the spinach wilts.
• STEP 5.Season with salt and pepper to taste. Serve the shrimp and spinach curry with steamed rice or naan bread.

Cooking Tips

• Make sure to devein and remove the shells from the shrimp before cooking.
• Adjust the amount of spices according to your preference for heat.
• You can add a squeeze of lemon juice or a sprinkle of fresh cilantro for added freshness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Garnish with fresh cilantro before serving for an extra pop of color and flavor.