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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Heat a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes.
2. 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.
3. Add shrimp, cooking until shrimp are done (opaque).
4. Stir in spinach and let rest until spinach wilts.
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