🕒 Ready in: 25–30 minutes
🥣 Serves: 3–4
🌿 Ingredients:
- 1 tbsp coconut oil or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp red curry paste (or more to taste)
- 1 can (400ml) coconut milk
- 2 cups low-sodium vegetable or chicken broth
- 250g (about 1/2 lb) raw shrimp, peeled and deveined
- 2 big handfuls fresh spinach
- 1 tbsp lime juice
- Salt and pepper, to taste
- Optional: fresh cilantro, chili flakes, or sliced green onions for garnish
👩🍳 Instructions:
- In a large pot, heat coconut oil over medium heat.
- Sauté onion for 3–4 minutes, then add garlic, ginger, and curry paste. Cook 1 minute.
- Pour in coconut milk and broth. Bring to a gentle boil.
- Add shrimp and cook 3–5 minutes until pink and opaque.
- Stir in spinach and lime juice. Simmer another 2 minutes.
- Season with salt and pepper. Garnish and serve warm.
✅ Why It’s Healthy:
- Shrimp: High in lean protein and low in fat
- Coconut milk: Adds creaminess with healthy fats
- Spinach: Iron, folate, and fiber-rich
- Anti-inflammatory: Ginger, garlic, and curry paste boost immune function
