Ginger and Garlic Shrimp Coconut Milk Curry

A quick and flavorful one-pan shrimp curry with garlic and ginger infused in creamy coconut milk, perfect for a 20-minute weeknight meal.

By @foodiligence

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 lb large shrimp peeled and deveined
• 1 tsp ground turmeric
• 0 salt to taste
• 0 black pepper to taste
• 1 Tbsp olive oil
• 1 lb large shrimp as prepared
• 4 cloves garlic cloves minced or grated
• 1 inch knob ginger minced or grated
• 1 fresh chile Fresno, jalapeño, or serrano, thinly sliced
• 14 oz coconut milk can
• 1 Tbsp soy sauce
• 1 Tbsp fish sauce
• 3 cups baby spinach packed
• 1 lb large shrimp as prepared
• 1 lime halved, juice to finish
• 2 scallions white and light green, thinly sliced
• 0.5 cup cilantro leaves and tender stems roughly chopped

Instructions

1. In a bowl, toss shrimp with turmeric, salt, pepper, and olive oil until well coated.
2. Heat a large pan over medium-high heat and sear the shrimp until pink, then remove and set aside.
3. In the same pan, sauté minced garlic, ginger, and sliced chiles until fragrant.
4. Pour in coconut milk, soy sauce, and fish sauce, then simmer for 2 minutes.
5. Add spinach in batches, wilting slightly between additions, and then return the shrimp to the pan, heating through.
6. Finish with a squeeze of lime, sprinkle with scallions and cilantro, and serve hot over rice or noodles.