Sunday, April 14, 2019

Coconut Shrimp Curry with Red Pepper and Spinach



Coconut Shrimp Curry with Red Pepper and Spinach





Ingredients

Shrimp Marinate
·         12-14 large shrimp, deveined and shelled
·         1½ tablespoon fresh lemon juice
·         sprinkle of cayenne pepper
·         pinch of salt and pepper

Sauce
·         2 tablespoons vegetable oil (if using a non-stick pan, just use 1 tablespoon)
·         1 medium onion, diced
·         1 red bell pepper, diced
·         2 teaspoons minced garlic
·         2 teaspoons fresh minced ginger
·         1½ teaspoons ground coriander
·         ¾ teaspoon curry powder
·         ¼ teaspoons+ ⅛ teaspoon turmeric
·         1 14 ounce can diced tomatoes with juice
·         1 teaspoon sugar
·         1 14 ounce can full fat unsweetened coconut milk
·         Salt and pepper to taste
·         large handful of spinach
·         Cooked rice for serving


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