Red Shrimp Curry w/ Spinach and Peas
I can't wait to share this incredible Red Shrimp Curry with Spinach and Peas recipe with you all! Brace yourself for an explosion of flavors that will awaken your taste buds and make your heart sing with joy. This dish marries the lusciousness of jumbo shrimp with the earthy goodness of spinach and the sweet burst of peas, all wrapped up in a rich and aromatic red curry sauce. It's an absolute favorite in my kitchen, and I'm sure it'll become a staple in yours too!
One of the primary reasons I adore this dish is the perfect harmony of flavors. The spices, from garam masala to turmeric, cumin, and chili powder, infuse the sauce with a delightful warmth and complexity. The sweet paprika adds a subtle sweetness that balances out the heat, and the coconut milk brings a creamy richness that ties everything together beautifully.
While this curry might seem like a dish reserved for special occasions, it's remarkably easy to prepare. The combination of spices and aromatics transforms simple ingredients into a gourmet masterpiece. Plus, the frozen peas and baby spinach make it a breeze to incorporate healthy greens into your meal.
Whether you're a spice aficionado or prefer a milder curry, this recipe is adaptable to your taste. You can adjust the chili powder and curry powder to achieve the perfect level of heat. That's the beauty of homemade curries—you're in control!
This recipe doesn't just taste amazing; it's also packed with nutrients. Spinach is a powerhouse of vitamins and minerals, while peas add a dose of fiber and sweetness. With a balanced meal like this, you can savor every bite guilt-free.
Cooking Tips and Tricks:
Peeling and Deveining Shrimp: To make your life easier, buy pre-peeled and deveined shrimp. It saves time and ensures a smoother cooking process.
Control the Spice: Don't hesitate to adjust the amount of chili powder and curry powder according to your spice preference. Start with a bit less if you're sensitive to heat, then taste and add more if needed.
Balancing Flavors: Taste your curry as it simmers. If it's too spicy, a little extra coconut milk and honey can help mellow the heat. Conversely, if it's not spicy enough, add more chili powder or a pinch of cayenne
1 Tbsp olive oil
1 small yellow onion, diced
2" ginger, peeled and minced (about 1 Tbsp)
3 Garlic cloves, minced
1 Tbsp Salt (more to taste)
1 Tbsp garam masala
1 Tbsp sweet paprika
1 tsp ground turmeric
1 tsp cumin powder
1 tsp curry powder
1 tsp chili powder
3 Tbsp tomato paste
1 (14 oz.) can full-fat coconut milk
1 tsp honey
1 1/2 lb. Jumbo shrimp, peeled and deveined
1 (10 oz) bag frozen peas
5 oz. baby spinach
1 Lime, juiced
Heat the olive oil in a large sauté pan over medium heat for 3-5 minutes.
Add the chopped onion to the pan and cook until translucent, about 3 minutes. Add the garlic, ginger, and salt. Stir to combine and cook for an an additional 2-3 minutes or until the garlic is aromatic.
Add the spices and tomato paste and mix to fully combine. Cook for 3-5 minutes or until the spices are aromatic.
Add the coconut milk and honey, mix to combine and cook down for about 5 minutes. Add in the peeled, deveined shrimp and toss to coat in the curry sauce. Cook the shrimp for 3-4 minutes and then add the frozen peas and spinach. Mix and cook over medium heat for an additional 5 minutes.
Once the shrimp are cook through, remove from the heat and serve over a bed of jasmine rice.
Storage: store in an airtight container in the fridge for up to 5 days.