Nearly Zen

VNess's Note:

A nice balance of spice and sweet. It's as close to the stuff Maam made when I was working at the Thai restaurant. Goes nicely with hot rice or even just warm bread. Freezes well, too!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• cooking spray
• 2⁄3; cup chopped onion
• 2⁄3; cup chopped red bell pepper
• 2 garlic cloves , minced
• 1 ½ teaspoons red curry paste
• ¼ teaspoon crushed red pepper flakes
• 2 (14 ounce) cans fat-free chicken broth
• 1 (14 ounce) can light coconut milk
• 1 lb medium shrimp , peeled and deveined
• 8 cups torn spinach

Directions:

1. Heat a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes.
2. Add curry paste and red pepper to the veggies, mix and heat through, stirring constantly. Stir in broth and coconut milk; bring to a boil. Then reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
3. Add shrimp, cooking until shrimp are done (opaque).
4. Stir in spinach and let rest until spinach wilts.

Reviews

[mianbao]

This was much too mild (used much more curry paste) and liquid for me - ended up fishing out the veggies and cooking it down - at first. It did end up as a very nice curry. I added some fish sauce to the leftovers the next day, which I will do again when I make it next time. Thank you for a good start for a nice meal.