1 minute read
Nädala retsept: Spinach and Carrot Red Curry with Tiger Shrimp
Hands on time: 25 minutes
Total Time: 1 hour 25 minutes
Makes: 4 servings
Tip: This delicious, and immune-boosting, curry can be served over steamed rice or eaten on its own like a stew.
Ingredients:
1 tbsp canola oil
1/3 cup red Thai curry paste
3 (400 ml) cans full-fat coconut milk
1 large red onion, peeled and sliced into wedges
6 large carrots, peeled and cut into chunks
2 red bell peppers, seeded and roughly chopped
1 bunch green onions, sliced
2 tbsp seasoned rice vinegar
2 tsp fish sauce
1 tsp sea salt
4 cups baby spinach
12 large (or 24 small) tiger shrimp, peeled and deveined
Steamed rice (optional)
In large pot over medium heat, combine oil and curry paste. Cook, stirring, for 1 minute. Add coconut milk, onion, carrots, peppers, green onions, rice vinegar, fish sauce and salt. Bring to a simmer; reduce to low. Cover and simmer, stirring occasionally until vegetables are softened, about 1 hour. Add spinach and shrimp, stir to combine. Continue to cook until shrimp are pink and cooked through and spinach is wilted, about 5-6 minutes more.
Serve over steamed rice, if desired.
Chef Paul Lillakas tutvustas seda mõnusat talvist retsepti eelmisel nädalal CTV hommikuprogrammis ja jagab seda siinjuures lahkelt Eesti Elu lugejatega! Head isu!
