This shrimp curry is exploding with flavor and is the perfect, most satisfying meal!
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
Yield:3 servings 1x
1 pound of shrimp, peeled and deveined
2 tablespoons red curry paste
1 can coconut milk
2 cloves garlic, minced
1 shallot, minced
1/2 lime, juiced
3 basil leaves, sliced
1 tablespoon peanut butter
1–2 tablespoons brown sugar (depends on your preference of how subtle you want the sweetness. See instructions below for further info)
1/2 cup packed spinach, roughly chopped
1/4 cup peanuts, chopped
In a large, non stick skillet, add a little oil (avocado or coconut work great) over medium high heat
When hot, add your shrimp and season with salt and pepper. Cook, tossing occasionally, until just cooked through. Set aside
In the same pan, reduce the heat to medium and add a little more oil + your curry paste, shallot, and garlic
Cook, stirring often, for a minute or so. To this, add your coconut milk, peanut butter, lime juice, basil, brown sugar, and some salt. The amount of brown sugar you’ll add will depend on how subtle you want the sweetness. Start with 1 tablespoon, whisk to combine, and taste. If you want it a little sweeter, add the other tablespoon
Let the sauce simmer for 10 minutes, stirring occasionally. Add your spinach and peanuts, and cook until the spinach has wilted and cooked down a bit (just a few minutes). Season to taste with salt!
To serve, start with a base of rice or cauliflower rice, top with plenty of sauce, and finish off with some shrimp! Optional garnish: more crushed peanuts and some chopped cilantro
If you don’t like shrimp or don’t have shrimp, use a pound of any other meat and follow the same instructions! Just cook the meat and then set aside and make the sauce in the same pan!