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In a 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.
Tasty but it is a soup. Make less liquid or don’t even think about serving over rice.