Spinach and carrot red curry with tiger shrimp

Boost your immune system with this flavour-packed dish.

25 min
1 hr 25 min
4 servings



  1. In a large pot over medium heat, combine oil and curry paste.
  2. 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.
  3. Continue to cook until shrimp are pink and cooked through and spinach is wilted, about 5-6 minutes more.
  4. Serve over steamed rice, if desired.