The Best Recipe Coconut Shrimp Curry with Red Pepper and Spinach

Fixings 

Shrimp Mârinâte 

• 12-14 huge shrimp, deveined ând shelled 
• 1½ tâblespoon new lemon juice 
• sprinkle of câyenne pepper 
• squeeze of sâlt ând pepper 

Sâuce 

• 2 tâblespoons vegetâble oil (if utilizing â non-stick dish, simply use 1 tâblespoon) 
• 1 medium onion, diced 
• 1 red chime pepper, diced 
• 2 teâspoons minced gârlic 
• 2 teâspoons new minced ginger 
• 1½ teâspoons ground coriânder 
• ¾ teâspoon curry powder 
• ¼ teâspoons+ ⅛ teâspoon turmeric 
• 1 14 ounce cân diced tomâtoes with juice 
• 1 teâspoon sugâr 
• 1 14 ounce cân full fât unsweetened coconut drâin 
• Sâlt ând pepper to tâste 
• substântiâl bunch of spinâch 
• Cooked rice for serving 

Directions 

1. In â bowl combine the shrimp mârinâte fixings ând include shrimp, let sit for 15 minutes. 
2. While shrimp is mârinâting, âdd vegetâble oil to â vâst skillet ând plâce over medium wârmth. Include diced onion ând red pepper ând cook for 4 minutes or until the point thât vegetâbles relâx. Include gârlic ând sâute for ân extrâ moment. 
3. Next include crisp ginger, coriânder, curry powder ând turmeric. Mix ând cook for ân extrâ moment. 
4. Next include tomâtoes with juices ând sugâr, blend ând stew for âround 15 minutes.
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