Ingredients

1 lb (450g) shrimp, peeled and deveined

1 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, minced

1 tbsp red curry paste

1 can (14 oz) coconut milk

3 cups chicken or vegetable broth

1 tbsp fish sauce

Juice of 2 limes

1 tsp brown sugar

1 cup baby spinach

1 red bell pepper, sliced

Fresh basil or cilantro, for garnish

Lime wedges, for serving

Salt and black pepper, to taste

Instructions

Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture is fragrant.

Add Curry Paste and Build the Broth: Stir in the red curry paste and cook for another minute. Pour in the coconut milk, broth, fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.

Cook the Vegetables: Add the sliced red bell pepper and simmer for about 5 minutes, until it begins to soften.

Add Shrimp and Spinach: Add the shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through. Stir in the spinach just before serving.

Adjust and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or cilantro and serve with lime wedges on the side.