1/2mediumbell pepper, cored, thinly sliced and cut into bite-sized lengths
1/2smallonion, thinly sliced
1 1/2teaspoonThai red curry paste, plus more to taste
2/3cupfull-fat coconut milk, stirred (or all of a 160ml/5.4oz can)
1/3-1/2cupcanned pineapple chunks, or rings, cut into chunks
1teaspoonfish sauce
1teaspoonbrown sugar, optional
1teaspoonginger paste, or 1/2 tsp fresh ginger minced
1teaspoonlemongrass paste, optional
14-16largefrozen raw or cooked shrimp
2-3handfulsbaby spinach
Juice of 1/4 lime
For serving:
Chopped fresh cilantro
Lime wedges, for drizzling
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Instructions
Prepare and gather your ingredients.
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until tender, about 4 minutes. Add Red Curry Paste and cook, stirring, about 30 seconds. Add coconut milk, pineapple, fish sauce, brown sugar, ginger paste and lemongrass paste. Stir to combine, then reduce heat to medium.
Add frozen shrimp and cook in the sauce, about 4-5 minutes for raw shrimp or until thawed and warmed through, for pre-cooked shrimp. Scatter spinach over-top and cooking, stirring in the spinach as it wilts. Drizzle with juice from 1/4 of a lime.
Taste sauce. Add additional curry paste, if needed. You may also need a touch of salt, though the fish sauce is salty, so you may find it enough.
Serve garnished with chopped cilantro and with lime wedges for drizzling. Nice spooned over basmati rice.
Notes
Be sure to read the Ingredient Notes above this Recipe Card, for tips and substitution suggestions. You will also find photos of the process of making this curry and some more cooking tips in the Cook's Notes section there, as well.