Garam Masala Shrimp with Garlic Spinach Rice in a Red Coconut Curry

  • 1.25 lbs. Large Raw Shrimp
  • 1 Cup Jasmine Rice
  • 15oz. Coconut Milk
  • 3 Medium Cloves Garlic – Sliced in Slivers
  • 8 oz. of Spinach
  • 1 Bunch of Cilantro
  • 1 Tablespoon Garlic Ginger Paste
  • 2 tsp. Garam Masala
  • 2 tbsp. Thai Kitchen Red Curry Paste
  • 1/8th tsp. Cayenne Pepper
  • Metal Mixing Bowl
  • Metal Sieve
  • Large Frying Pan
  • Medium Boiling Pot
  1. Peel and de-vein the large shrimp.
  2. Toss the shrimp in two tsp. garam masala, salt and pepper and leave to marinate in a mixing bowl.
  3. In a medium pot, heat 2 tbsp. of olive oil over medium heat with the 3 slivered olive oil cloves.
  4. Season with 1/4 tsp. salt and 1/8th tsp. pepper and simmer until fragrant (2 minutes).
  5. Add 1 cup of jasmine rice and 2 cups water and increase temperature to high until boiling.
  6. Turn down to a simmer (low) and cover.  Cook for 12 minutes.  When time is up, remove from heat and uncover.
  7. In large frying pan add 2 tbsp. olive oil and heat on medium heat.
  8. Add 8 oz. of spinach and cook just until wilted (2 minutes).
  9. Strain the spinach and press all excess water out.
  10. Finely chop the spinach on a plastic cutting board and leave to cool.
  11. Wipe out the frying pan and add 2 tbsp. olive oil, 2 tbsp. thai kitchen red curry, and 1 tbsp. garlic-ginger paste.
  12. Heat over medium-high heat for 3 minutes (do not let it burn).
  13. Add the coconut milk and simmer for 2-3 minutes (do not let it boil).
  14. Add the marinated shrimp, cayenne pepper and simmer for 4 minutes (do not let it boil).
  15. Mix the chopped spinach with the garlic rice and taste.  Add salt and pepper as needed.
  16. To serve spoon the spinach rice mixture into the bowl, top with shrimp and curry, the sprinkle with cilantro.

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