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Curry Shrimp with Spinach and Rice

Ingredients

  • 2 cups basmati rice (cooking directions below)
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1 yellow onion, finely sliced
  • 1 inch piece of ginger, finely chopped
  • 1 large garlic clove, minced
  • 3 tbsp Madras curry paste
  • 14 oz can whole peeled tomatoes, drained
  • 14 oz can coconut milk
  • 1 lb shrimp, peeled and deveined
  • 4-5 oz baby spinach
Toppings
  • sliced green onion
  • chopped cilantro

Instructions

  • Preheat the oven to 350 degrees F.
To cook the basmati rice:
  • In a sieve, rinse the rice until the water runs clear. 
  • Pour 4 cups of water into a large saucepan, add the bay leaf, and bring to the boil. 
  • Add the rice and a pinch of salt and cook for 5–8 minutes until al dente. Drain the rice and reserve the bay leaf to flavor it as it cooks in the oven. Set aside.
  • In a 4-quart enamel cast-iron skillet, heat olive oil over medium heat. 
  • Add the onion, finely chopped ginger, and minced garlic, and cook for 5–6 minutes or until the onions are soft.
  • Add the curry paste, stir, and cook for a minute until fragrant.
  • Add the drained tomatoes and break them up with a wooden spoon, then pour in the coconut milk. 
  • Turn the heat to medium-high and bring to a slow boil. 
  • Cook and stir regularly for about 4 minutes or until the sauce is slightly thickened.
  • Add the peeled and deveined shrimp and gently stir them into the sauce. 
  • Add the baby spinach, gently fold it into the sauce, and remove the cast-iron skillet from the cooktop. 
  • Top the curry mixture with the cooked rice and spread it out evenly. Drizzle 3 tablespoons of water over the rice to ensure the rice steams and stays moist.
  • Cover the skillet with the lid and bake for 35-40 minutes until the rice is cooked. 
  • Remove from the oven, remove the cover, and gently fold the rice into the shrimp and sauce mixture.
  • Top with the sliced green onions and chopped cilantro and serve. 
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