Shrimp curry with coconut milk and spinach

Instructions

1. Sauté the aromatics: In a large skillet or saucepan, heat the oil over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and ginger; cook for another 1 minute until fragrant.
2. Add the spices: Stir in the curry powder and turmeric. Toast for 30 seconds to bring out their aroma.
3. Pour in the coconut milk: Add the coconut milk and bring to a gentle simmer. Stir well to combine the spices into the sauce.
4. Cook the shrimp: Add shrimp to the skillet. Simmer gently for 4–6 minutes, or until the shrimp turn pink and are cooked through.
5. Add the spinach: Stir in the spinach and cook for another 1–2 minutes until wilted. Season with salt, pepper, and a splash of lime juice to brighten the flavor.
6. Serve and enjoy: Ladle the curry over a bed of steamed rice or serve with warm naan. Top with fresh cilantro for a burst of freshness.

Tips & Variations

• Make it creamier: Add a spoonful of cashew cream or extra coconut milk for a richer sauce.
• Use frozen spinach: Just thaw and squeeze out excess water before adding.
• Prefer chicken or tofu? Easily swap the shrimp for other proteins.
• Add vegetables: Bell peppers, zucchini, or peas can add extra texture and nutrition.

Final Thoughts

This Shrimp Curry with Coconut Milk and Spinach is the kind of meal that transforms simple ingredients into something truly special. It’s creamy, comforting, and layered with flavor — everything a great curry should be. Whether you’re craving something cozy on a chilly night or looking to shake up your usual dinner routine, this recipe is a surefire hit.

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