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Coconut Curry Shrimp

Chris Scheuer
  • 70 minutes
  • Serves 6

INGREDIENTS

1 lb

Shrimp

1 tsp

Coriander, ground

4

Garlic cloves, medium

2 tsp

Ginger, fresh

2

Onions, medium

1 1/2 cups

Peas, tiny frozen

4 cups

Spinach, fresh

1 14 ounce can

Tomatoes

1

Beef bouillon cube

20 oz

Coconut milk, light

1 tsp

Red curry paste

1 tbsp

Brown sugar, dark

2 tsp

Curry powder

2 tsp

Kosher salt

1/2 tsp

Turmeric

2 tbsp

Vegetable oil

2 tsp

Cumin, ground

½ cup shredded coconut (sweetened or unsweetened is fine)