Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble.
Cooking tip: use Gulf shrimp, not farm raised. Serve the curry over hot, cooked jasmine rice.
Thai Yellow Curry Shrimp with Spinach & Carrots
- 1 pound Gulf shrimp, peeled
- 1 Tbsp vegetable oil
- 1-inch-piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- ½ yellow onion, chopped
- 2 carrots, peeled and grated
- 3 small Yukon Gold potatoes, chopped
- 1 Tbsp Mae Ploy Yellow Curry Paste
- dash of cayenne pepper
- 1/2 cup white wine
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh spinach
- hot, cooked jasmine rice
Rinse peeled shrimp and set aside.
In a large Dutch oven, sauté onion, carrots, and potatoes in oil, ginger, and garlic until tender. Stir in yellow curry paste and dash of cayenne pepper (add more if you want the curry spicier).
When thoroughly mixed, add white wine and coconut milk. Blend well. If you prefer a thinner sauce, add ½ to 1 can of water. Stir in shrimp.
When shrimp are pink, add spinach and stir until wilted. Serve immediately over hot cooked rice.