Shrimp curry with coconut milk, spinach and lime Shrimp curry with coconut milk, spinach and lime

Shrimp curry with coconut milk, spinach and lime

FOR 4 SERVINGS 30 minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the shrimps curry with coconut milk, spinach and lime

  • 20 gr. olive oil
  • 450 gr. peeled shrimps
  • 30 gr. butter
  • 100 gr. onions, minced
  • 10 gr. garlic
  • 20 gr. ginger, minced
  • 20 gr. curry
  • 350 gr. coconut milk
  • 200 gr. baby spinach
  • corn flour with water
  • 10 gr. sugar
  • 15 gr. lime juice 
  • coriander
  • scallions, minced, for the garnish

DIRECTIONS

VIDEO DIRECTIONS

For the shrimps curry with coconut milk, spinach and lime

Bring a pot to medium to high heat, add olive oil and drop in the shrimps. Season with salt and sauté until they change in colour. 

Remove the shrimps from the pot, add butter to the pot and sauté the onions until they are coloured a pale gold.

Add the garlic, ginger and curry and cook for 1-2 minutes until fragrant.

Pour in the coconut milk and bring to boil.

Turn the heat to low, add the spinach and let it shrink. If needed, add some water.

Return the shrimps to the pot, add the sugar, lime juice, and the coriander and stir.

Drop in the corn flour mixture, stir and simmer until the sauce thickens.

Remove from the stove and serve, garnishing with the scallions.

For the shrimps curry with coconut milk, spinach and lime

  • 20 gr. olive oil
  • 450 gr. peeled shrimps
  • 30 gr. butter
  • 100 gr. onions, minced
  • 10 gr. garlic
  • 20 gr. ginger, minced
  • 20 gr. curry
  • 350 gr. coconut milk
  • 200 gr. baby spinach
  • corn flour with water
  • 10 gr. sugar
  • 15 gr. lime juice 
  • coriander
  • scallions, minced, for the garnish

VIDEO DIRECTIONS

For the shrimps curry with coconut milk, spinach and lime

Bring a pot to medium to high heat, add olive oil and drop in the shrimps. Season with salt and sauté until they change in colour. 

Remove the shrimps from the pot, add butter to the pot and sauté the onions until they are coloured a pale gold.

Add the garlic, ginger and curry and cook for 1-2 minutes until fragrant.

Pour in the coconut milk and bring to boil.

Turn the heat to low, add the spinach and let it shrink. If needed, add some water.

Return the shrimps to the pot, add the sugar, lime juice, and the coriander and stir.

Drop in the corn flour mixture, stir and simmer until the sauce thickens.

Remove from the stove and serve, garnishing with the scallions.

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Comments

@Yiannis Lucacos

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