Thai Coconut Curry | Recipe Cart
This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Skillet
- Wooden spoon
- Serving platter
Ingredients
- 1 pound medium or large shrimp (peeled and deveined)
- 2 large carrots (peeled and sliced into 1/2 inch chunks)
- 1 red bell pepper (diced)
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper (or to taste)
- salt to taste
- 3 cups baby spinach leaves
- fresh basil, cilantro, or green onions for garnish
- 2 tablespoons vegetable oil
- ½ yellow onion (finely chopped)
- 2 teaspoons fresh ginger (OR 1 teaspoon ground ginger)
- ½ teaspoon ground turmeric
- 1 tablespoon thai red curry paste
- 1 tablespoon sugar
- 1 15-ounce can coconut milk
- 2 tablespoons fish sauce
- grated zest and juice of one lime
- cooked noodles or rice for serving (optional)
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