Creamy Spinach and Shrimp Coconut Curry
How to Make a Spicy Indian-Inspired Spinach and Shrimp Coconut Milk Curry at Home
Discover a delightful twist on traditional curry with this Indian-inspired recipe featuring creamy coconut milk, fresh spinach, and succulent shrimp. This dish is infused with aromatic Indian spices for an authentic flavor. The addition of Korean chili peppers (cheongyang) and chili powder provides a pleasant spicy kick, beautifully balanced by the rich, smooth texture of coconut milk. It’s a wonderfully fragrant and satisfying curry that’s both visually appealing and delicious, perfect for a flavorful and comforting meal.
Ingredients
- Frozen shrimp, 215g
- 1 medium onion
- 2 Korean green chili peppers (adjust to spice preference)
- 1/3 red or yellow bell pepper
- 1 ripe tomato
- 50g fresh spinach
- 5g fresh ginger, minced
- 1 Tbsp minced garlic
- 1/2 tsp salt
- 2 Tbsp curry powder (Indian curry powder recommended for authentic flavor)
- 250ml coconut milk (canned)
- 1 Tbsp red chili powder (for extra spice)
- 1/2 Tbsp dried thyme
- 2 Tbsp cooking oil
For Washing Spinach
- 1 Tbsp vinegar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the spinach by trimming any tough stems and washing it thoroughly under running water. In a bowl, mix 1 tablespoon of vinegar with water and soak the spinach for about 5 minutes. This step helps to remove any residual pesticides or dirt. After soaking, rinse the spinach again under running water and drain it well in a colander.
Step 2
Thaw the frozen shrimp by soaking it briefly in cold water. Once thawed, pat the shrimp dry with paper towels. Remove the shells from the tails if desired, and devein the shrimp for a cleaner eating experience. Ensure the shrimp is well-drained before adding it to the pan.
Step 3
Finely chop all the vegetables that will form the base of your curry. Dice the onion. Finely chop the bell pepper and tomato, removing the seeds from the tomato first. For the Korean green chili peppers, mince them very finely if you prefer a moderate spice level, or leave some seeds in for extra heat.
Step 4
Heat 2 tablespoons of cooking oil in a large wok or pot over medium-high heat. Add the diced onion and sauté until it becomes translucent and starts to turn a golden brown. Continue to cook for about 8 minutes, stirring occasionally, until the onions are sweet and caramelized. This caramelization step adds significant depth of flavor.
Step 5
Once the onions are well-sautéed, add the chopped bell pepper, minced green chili peppers, minced garlic, and minced ginger. Sauté for about 1 minute until the aromatic fragrance of garlic and ginger is released. Be careful not to burn the garlic.
Step 6
Add the chopped tomato to the wok and cook for another minute, stirring to break it down slightly. The tomatoes will add a touch of acidity that balances the richness of the curry.
Step 7
Now, stir in the curry powder, salt, dried thyme, and red chili powder. Mix everything together well and cook for about 30 seconds to toast the spices, which will enhance their aroma and flavor.
Step 8
Add the prepared shrimp to the wok and stir-fry over medium heat for about 3 minutes, or until the shrimp turns pink and is cooked through. Avoid overcooking the shrimp, as it can become tough.
Step 9
Pour in the coconut milk and stir to combine with the other ingredients. Bring the curry to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Step 10
After 10 minutes of simmering, you’ll notice the curry has thickened and its color has deepened, indicating a richer flavor profile.
Step 11
Finally, add the drained spinach to the curry. Stir gently and cook for about 30 seconds, just until the spinach wilts. You want to retain some of its fresh texture. Your delicious Spinach and Shrimp Coconut Curry is now ready to be served! Enjoy it hot over steamed rice.
