I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.
This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.
The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!
- 2 tablespoons peanut or vegetable oil
- 1 yellow onion, minced
- 1 tablespoon minced garlic (I used 7 cloves)
- 1 tablespoon minced galangal or ginger
- 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
- 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
- 13.5 oz fresh or canned coconut milk
- 1 red bell pepper, cut into slices
- 6 oz baby spinach
- 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
- coarse salt and freshly ground black pepper
- 1 to 2 tablespoons fish sauce, or to taste
- ¼ cup minced cilantro or mint leaves
- brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
- naan, for serving, optional
- Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
- Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
- Add red pepper slices and sauté until starting to soften.
- Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
- Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
- Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
- Garnish with cilantro and serve with rice.
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