Nädala retsept: Spinach and Carrot Red Curry with Tiger Shrimp

Hands on time: 25 minutes

Total Time: 1 hour 25 minutes

Makes: 4 servings

Tip: This delicious, and immune-boosting, curry can be served over steamed rice or eaten on its own like a stew.

Ingredients:

1 tbsp canola oil

1/3 cup red Thai curry paste

3 (400 ml) cans full-fat coconut milk

1 large red onion, peeled and sliced into wedges

6 large carrots, peeled and cut into chunks

2 red bell peppers, seeded and roughly chopped

1 bunch green onions, sliced

2 tbsp seasoned rice vinegar

2 tsp fish sauce

1 tsp sea salt

4 cups baby spinach

12 large (or 24 small) tiger shrimp, peeled and deveined

Steamed rice (optional)

In 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.

Chef Paul Lillakas tutvustas seda mõnusat talvist retsepti eelmisel nädalal CTV hommikuprogrammis ja jagab seda siinjuures lahkelt Eesti Elu lugejatega! Head isu!