Coconut Curry Shrimp
Cook time: 15 minutes
2-3 tbs olive oil
1 small onion
1/2 tsp salt (more to taste)
2 tsp curry powder
1 can diced tomatoes
1 can tomato paste
1 cup coconut milk
3 cups spinach leaves
1 small bag of peeled (frozen) shrimp
Cook one small onion with a little olive oil and salt until translucent.
Add 2 tsp of curry powder and mix well.
Add 1 can diced tomatoes, 1 can tomato paste, and 1 cup of coconut milk.
Heat until all ingredients are blended well.
Add about 3 cups of spinach leaves and heat until wilted.
Add one small bag of shrimp and simmer about 10 min
Serve over a bed of rice. Salt to taste.
Simple and DELICIOUS!
Copyright 2020 Tami Urcia