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Curried Shrimp and Spinach

 Curried shrimps and spinach


Curried shrimps and spinach recipe

Serves 4


  • Fresh spinach 
  • 2 lbs shrimps, peeled and deveined;
  • 2 tbsp ghee, butter or coconut oil;
  • 1 onion, chopped;
  • 2 tsp curry powder;
  • 2 tsp tomato paste;
  • 1/2 cup homemade chicken stock;
  • 1 cup full-fat coconut milk;
  • 2 tightly packed cups shredded spinach;
  • Sea salt and freshly ground black pepper to taste;


  1. Heat a large skillet over a medium-low heat and cook the onion in the ghee, butter or coconut oil until it begins to soften, about 3 minutes.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder and continue cooking for a minute.
  3. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
  5. Shrimps 
  6. Pour the mixture back in the skillet and bring to a simmer.
  7. Add the shrimps and spinach and cook, covered, for about 5 minutes, until the shrimps are just cooked.


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