Fast & Affordable Shrimp Curry
With food costs skyrocketing we’ve gotta work smarter with our grocery budgets. And with that in mind, here’s a thing I did!
I found beautiful, fresh white shrimp for only $5 per pound at the grocery store. I peeled and cleaned them myself, which equals money saved! Trader Joe’s has the best price for coconut milk and cream, and bye-bye, baby spinach cartons! Bunches of mature spinach are tastier anyhow, and I found some for only $1.99-organic, even.
Prep time 10 minutes
Cook time 10-15 minutes
Serves 4
2 tablespoons your favorite curry paste
2 tablespoons tomato paste
2 tablespoons olive oil
1 medium onion, chopped
1 zucchini, chopped
1 green bell pepper, chopped
1 cup cherry tomatoes or diced tomatoes
1 pound peeled & deveined shrimp
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon garlic powder
1 cup chicken stock
1 tablespoon chicken bouillon (I used organic Better Than Bouillon)
1 15-ounce can coconut milk or cream
2 cups clean spinach
1 cup basil, torn
Fresh basil for garnish
1. Sauté the curry paste and tomato paste in olive oil along with the onion until caramelized. Add veggies and cook until crisp tender, 2-3 minutes.
2. Add the shrimp and all seasonings, then deglaze with chicken stock. Add the bouillon.
3. Add your coconut milk, spinach, and basil, then simmer 5-7 minutes. Top with fresh basil and serve over rice!