Thai Yellow Curry Shrimp with Spinach & Carrots

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.

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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.

 

 

 

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Green Curry Lentils with Spinach

Understanding that diet can contribute to all sorts of health conditions—including rheumatoid arthritis (of which I was diagnosed today), I created this healthful and flavorful meatless meal featuring easy-to-cook green lentils for dinner tonight.

This meal is influenced by the flavors of Thailand and India. It’s packed with all kinds of goodness.

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Green Curry Lentils with Spinach

  • 2 Tbsp vegetable oil
  • 1 yellow onion, chopped
  • 5 garlic cloves
  • 1-inch grated fresh ginger
  • 1-2 Tbsp May Ploy Green Curry Paste
  • 2 cups dried green lentils
  • 1 14-ounce can diced tomatoes
  • 4 cups boiling water
  • 1 14-ounce can coconut milk
  • 1 10-ounce bag fresh baby spinach
  • hot, freshly cooked basmati or jasmine rice

In a large skillet or Dutch oven, sauté onion in oil until translucent. Add garlic, ginger, and green curry paste until well blended.

Stir in lentils and canned tomatoes and blend. Add hot water and cook until lentils are tender, about 15 minutes. Stir in coconut milk until well blended. Right before serving, mix in spinach and stir until slightly wilted.

Serve over hot cooked rice if desired.