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Shrimp in Thai Coconut Curry

For that weeknight curry fix
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Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 340 g peeled deveined shrimp
  • 400 mL full-fat coconut milk
  • 2 heaping tbsp Thai red curry paste
  • 1 inch piece of ginger
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp ground turmeric
  • 2 handfuls baby spinach
  • 1 cup jasmine rice ideally one that's fast cooking and can be ready in 10-15 minutes
  • salt I'm using Diamond Crystal Kosher
  • neutral oil like avocado or canola
Toppings
  • 1/4 head red cabbage, thinly sliced
  • 1 lime, cut into wedges
  • 1 cup roughly chopped cilantro
  • salted peanuts to taste

Method
 

  1. Heat a large sauce pan or dutch oven on medium-low. Add enough neutral oil to lightly coat the bottom. When the oil is hot, but not smoking, grate 1" piece ginger into the oil, followed by 2 heaping tbsp red Thai curry paste and 1 tsp ground turmeric. Mix and let cook until fragrant and slightly toasted, about 2 minutes.
  2. Add in coconut milk, then fill the can half-way with water and pour that in, too. Whisk until the coconut milk turns golden and no clumps remain. Bring to a boil and reduce to a simmer. Whisk in 1 tbsp fish sauce, 1 tsp brown sugar and a generous pinch of salt. Continue simmering for 15 minutes while you make your rice and prep the toppings.
  3. Transfer 340g shrimp to a plate and season with 1 tsp salt all over, set aside. Add 2 generous handfuls of spinach to the curry and mix until wilted. Once wilted, add seasoned shrimp and cook on low for 5-8 minutes, or until the shrimp turn bright pink (see note).
  4. Serve the shrimp in curry on rice with thinly sliced cabbage, chopped peanuts, cilantro and a squeeze of lime juice. Enjoy!

Notes

You'll know the shrimp are cooked when the colour changes from light grey and slightly translucent to pink and fully opaque. But they should still maintain their size, when the shrimp begin to shrink it means they're overcooked.