COCONUT SHRIMP THAI CURRY AND SPINACH

INGREDIENTS

Shrimp Marinade

• 12-14 large shrimp, deveined and shelled
• 1½ tbsp fresh lemon juice
• Cayenne pepper, to taste
• Himalayan Pink Salt and Black Pepper Ground, to taste

Sauce

• 2 tbsp coconut oil, vegetable oil or butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 tsp minced garlic
• 3 tsp Thai Seven Spices
• 400g can diced tomatoes with juice
• 1 tsp sugar (maple or brown)
• 400g can coconut milk (full fat)
• Himalayan Pink Salt and Black Pepper Ground to taste
• Large handful of spinach
• Cooked rice for serving

INSTRUCTIONS

1. In a bowl mix together the shrimp marinate ingredients and add shrimp, let sit for 15 minutes
2. While shrimp is marinating, add oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and sauté for an additional minute
3. Add Thai Seven Spices. Stir and cook for an additional minute
4. Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes
5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking
6. Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through
7. Serve with cooked rice

Ideal for every season!