Shrimp in Coconut Curry Sauce
Ingreadient
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14 ounces full fat coconut milk
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1 tablespoon cornstarch
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2 tablespoons red curry paste
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2 tablespoons neutral flavored cooking oil, divided
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3 shallots, finely chopped
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2 garlic cloves, minced
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1 tablespoon grated fresh ginger
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1/2 teaspoon red pepper flakes, or to taste
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1 teaspoon fish sauce (optional)
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1/4 teaspoon kosher salt, or to taste
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1/4 teaspoon ground white pepper
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1 pinch white sugar (optional)
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1 pound cleaned, shelled shrimp
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1/2 lime, juiced
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1 pound fresh baby spinach
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1/4 cup chopped fresh cilantro
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1/4 cup sliced green onions
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1/2 lime, cut into wedges, for garnish
Direction
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Stir coconut milk, cornstarch, and red curry paste together in a bowl until well blended. Set aside.
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Heat 1 tablespoon oil in a large, non-stick skillet over medium heat. Add shallots and cook about 2 minutes.
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Add garlic, ginger, and red pepper flakes to the skillet, and cook until garlic is fragrant, about 30 seconds.
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Stir in coconut milk mixture and cook, stirring, until bubbly. Add fish sauce, and season with salt, pepper, and white sugar. Cook, stirring, about 2 minutes.
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Add shrimp and cook, stirring occasionally, until shrimp is opaque and takes on a “C” shape, 2 to 3 minutes. Remove from heat, stir in lime juice and pour into a serving bowl.
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Wipe skillet clean with paper towels and heat remaining 1 tablespoon oil over medium-high heat until hot. Add spinach and cook very briefly, just until spinach turns bright green, 1 to 2 minutes. Immediately remove from heat and divide into 4 serving bowls.
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Pour shrimp in curry sauce over spinach in each bowl. Top each serving with cilantro,and green onions, and garnish with lime wedges. Serve immediately.
