CREAMY COCONUT SHRIMP CURRY WITH GARLIC SPINACH
Creamy Coconut Shrimp Curry With Garlic Spinach is a rich, creamy and aromatic dish that brings together the warmth of curry spices with the subtle sweetness of coconut milk. This quick and easy one-pot recipe features tender shrimp simmered in a luscious coconut-based sauce infused with garlic, spinach, curry powder and a hint of salt for depth. The addition of fresh spinach not only enhances the nutritional value but also balances the bold flavours with a mild earthiness. Naturally dairy-free, gluten-free and keto-friendly, this dish is perfect for a wholesome meal that does not compromise on taste. Serve it over steamed jasmine rice, cauliflower rice or noodles for a satisfying experience. Whether you are looking for a simple weeknight dinner or an exotic meal with minimal effort, this Thai-inspired Creamy Coconut Shrimp Curry With Garlic Spinach is a go-to option.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Thai, Southeast Asian
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders, Sauté
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, Dairy Free, Keto, Paleo, Whole30
DISH TYPE
Curry
INGREDIENTS
- 85 grams | 3.00 ounces | 5 to 6 medium shrimp, peeled
- 120 millilitres | 4.06 fluid ounces | 0.50 cups coconut milk
- 1 gram | 0.04 ounces | ½ teaspoon curry powder
- 2 grams | 0.07 ounces | ½ teaspoon garlic, minced
- 5 grams | 0.02 ounces | ¼ teaspoon salt
- 30 grams | 1.06 ounces | ½ cup spinach
FULL NUTRITIONAL INFORMATION
- Calories: 261 kilocalories
- Total Fat: 18.2 grams
- Saturated Fat: 11.5 grams
- Carbohydrates: 6.9 grams
- Fibre: 1.8 grams
- Sugar: 1.6 grams
- Protein: 20.5 grams
- Sodium: 478 milligrams
- Cholesterol: 174 milligrams
- Calcium: 65 milligrams
- Iron: 2.4 milligrams
- Potassium: 512 milligrams
PREPARATION
These steps are followed for the preparation of Creamy Coconut Shrimp Curry With Garlic Spinach:
- Prepare The Ingredients: Wash and pat the shrimp dry. Mince the garlic and measure the spices.
- Heat The Pan: In a medium-sized pan, heat a small amount of oil over a medium flame.
- Sauté The Garlic: Add the minced garlic to the pan and cook for about 30 seconds until fragrant.
- Add The Shrimp: Place the shrimp in the pan and cook for 1 to 2 minutes on each side until slightly pink.
- Pour In Coconut Milk: Reduce the heat to low and pour in the coconut milk. Stir well to combine.
- Season The Curry: Add the curry powder, salt and stir. Let it simmer for 2 to 3 minutes until thickened.
- Add The Spinach: Stir in the spinach and allow it to wilt for about a minute.
- Serve And Enjoy: Remove from heat and serve immediately with steamed rice or cauliflower rice.
PREPARATION TIME
5 Minutes
COOKING TIME
10 Minutes
TIPS
Here are some helpful tips for the preparation of Creamy Coconut Shrimp Curry With Garlic Spinach:
- Balanced Flavour: Taste and adjust salt or curry powder based on preference.
- Avoid Overcooking: Shrimp cook quickly and can become rubbery if left in the pan for too long.
- Coconut Milk Tip: Use full-fat coconut milk for a richer and creamier curry.
- Spice Level: Add red pepper flakes or fresh Thai chillies for extra heat.
- Serving Suggestions: Serve with rice, quinoa or naan for a complete meal.
VARIATIONS
- Vegetable Addition: Add bell peppers, carrots or mushrooms for extra texture.
- Lemongrass Infusion: Add a stalk of lemongrass while simmering for an authentic Thai taste.
- Protein Swap: Replace shrimp with chicken, tofu or fish for variation.
- Nutty Flavour: Stir in a teaspoon of peanut butter for added richness.
- Citrus Twist: Squeeze fresh lime juice over the curry before serving for extra brightness.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze: Freeze for up to 2 months, so thaw in the refrigerator before reheating.
- Reheating: Warm gently over low heat in a pan, stirring occasionally. Avoid microwaving to prevent the coconut milk from separating.
