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Spinach and Carrot Red Curry with Tiger Shrimp

Chef Paul Lillakas tutvustas seda mõnusat talvist retsepti eelmisel nädalal CTV hommikuprogrammis ja jagab seda siinjuures lahkelt Eesti Elu lugejatega! Head isu!

Hands on time: 25 minutes

Total Time: 1 hour 25 minutes

Makes: 4 servings

Tip: This delicious, and immune-system-boosting, curry can be served over steamed rice or eaten on it’s own as like a stew.


  • 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)

Method of preparation

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.

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