Nearly Zen Recipe #157017
A nice balance of spice and sweet. It's as close to the stuff Maam made when I was working at the Thai restaurant. Goes nicely with hot rice or even just warm bread. Freezes well, too!
by VNess
40 min | 15 min prep
SERVES 6
- cooking spray
- 2/3 cup chopped onion
- 2/3 cup chopped red bell pepper
- 2 garlic cloves, minced
- 1 1/2 teaspoons red curry paste
- 1/4 teaspoon crushed red pepper flakes
- 2 (14 ounce) cans fat-free chicken broth
- 1 (14 ounce) can light coconut milk
- 1 lb medium shrimp, peeled and deveined
- 8 cups torn spinach
- Heat a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes.
- Add curry paste and red pepper to the veggies, mix and heat through, stirring constantly. Stir in broth and coconut milk; bring to a boil. Then reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
- Add shrimp, cooking until shrimp are done (opaque).
- Stir in spinach and let rest until spinach wilts.
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5 stars