One Pot Coconut Curry Shrimp with Spinach
This One Pot Coconut Curry Shrimp with Spinach recipe is your new weeknight hero, bringing rich flavors and minimal cleanup to your table. You’ll love how quickly this vibrant, creamy dish comes together, making it perfect for a busy evening. It’s a fantastic addition to your collection of one pan dinner recipes.
Key Ingredients & Substitutions
- Shrimp: Use fresh or frozen (thawed) large shrimp. Chicken breast or firm tofu are great alternatives.
- Coconut Milk: Full-fat coconut milk provides the best creaminess. Lite coconut milk works but may result in a thinner sauce.
- Curry Paste: Red curry paste offers a delicious balance. Adjust the amount to your spice preference.
- Spinach: Fresh baby spinach wilts beautifully into the sauce. Kale or other hearty greens can be used, but add them earlier to allow them to soften.
Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 teaspoon fish sauce
- 4-5 ounces fresh baby spinach
- Salt and black pepper to taste
- Cooked rice, for serving (optional)
- Fresh cilantro, chopped, for garnish (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without rice)
- Tools Needed: Large skillet or pot with a lid
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3-4 minutes until it softens. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Build the Curry Base
Add the red curry paste to the pot and cook for 1 minute, stirring constantly. This toasts the paste and deepens its flavor. Pour in the coconut milk and vegetable broth, stirring well to combine everything.
3. Simmer the Sauce
Bring the mixture to a gentle simmer. If using, stir in the brown sugar and fish sauce. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Cook the Shrimp and Spinach
Add the shrimp to the simmering sauce and cook for 2-3 minutes per side, until they turn pink and opaque. Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce. Continue cooking until all the spinach has wilted, which takes about 2-3 minutes.
5. Season and Serve
Taste the curry and season with salt and black pepper as needed. Serve immediately over cooked rice, if desired, and garnish with fresh cilantro. This delightful one pan dinner recipe is ready to enjoy.
Variation Ideas
- Add Vegetables: Include bell peppers, snap peas, or broccoli florets with the onions for extra nutrition.
- Spice It Up: For more heat, add a pinch of red pepper flakes with the curry paste.
- Lime Freshness: A squeeze of fresh lime juice at the end brightens all the flavors.
- Peanut Butter Swirl: Stir in a tablespoon of creamy peanut butter for a richer, nutty sauce.
Storage Instructions
Store any leftover Coconut Curry Shrimp with Spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth or water if the sauce has thickened too much.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp without thawing?
It’s best to thaw frozen shrimp completely before cooking to ensure even cooking and prevent a watery sauce.
Is this recipe spicy?
The spice level depends on the red curry paste you use. Start with the recommended amount and add more to taste.
What can I serve with this curry?
Cooked rice (jasmine, basmati, or brown), quinoa, or even cauliflower rice are excellent choices. Naan bread or pita bread for dipping are also delicious.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut milk.
How do I make this a vegetarian one pan dinner recipe?
Substitute the shrimp with firm tofu or chickpeas. Add the tofu or chickpeas when you add the coconut milk and simmer for longer to absorb flavors.
Can I prepare this ahead of time?
While best enjoyed fresh, you can prepare the sauce ahead of time. Cook the shrimp and spinach just before serving for the best texture.
