Spinach and carrot red curry with tiger shrimp

Prep 25 min

Total 1 hour 25 min

Serves 4 servings

Boost your immune system with this flavour-packed dish.

1 tbsp

canola oil

1/3 cup

red curry paste

3 (400ml) cans

full-fat coconut milk

large red onion, peeled and sliced into wedges

large carrots, peeled and cut into chunks

red bell peppers, seeded and roughly chopped

1 bunch

green onions, sliced

2 tbsp

seasoned rice vinegar

2 tsp

fish sauce

3/4 tsp

sea salt

4 cups

baby spinach

tiger shrimp, peeled and deveined

Optional

steamed rice

In a large pot over medium heat, combine oil and curry paste.
Cook, stirring, for 1 minute. Add coconut milk, onion, carrots, peppers, green onions, rice vinegar, fish sauce and salt. Bring to a simmer; reduce to low. Cover and simmer, stirring occasionally until vegetables are softened, about 1 hour. Add spinach and shrimp, stir to combine.
Continue to cook until shrimp are pink and cooked through and spinach is wilted, about 5-6 minutes more.
Serve over steamed rice, if desired.