Thai Coconut Curry

Ingredients · for 4 (scales to your household)

• 1 pound Shrimp $11.79
• 2 Carrots $0.35
• 1 Red bell pepper $0.88
• 1 teaspoon Garlic $0.02
• 1/4 teaspoon Cayenne pepper $0.03
• 1/2 tsp Salt to taste $0.03
• 3 cups Baby spinach leaves $2.53
• 2 tbsp Basil, cilantro, or green onions for garnish $0.44
• 2 tablespoons Vegetable oil $0.16
• 1/2 Yellow onion $0.30
• 2 teaspoons Ginger $0.03
• 1/2 teaspoon Ground turmeric $0.01
• 1 tablespoon Thai red curry paste $0.13
• 1 tablespoon Sugar $0.02
• 1 can Coconut milk $2.51
• 2 tablespoons Fish sauce $0.19
• 1 Zest and juice of one lime $0.84
• 1 cup Noodles or rice for serving $1.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
2. Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
3. Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
4. Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
5. Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.

Per serving