Ingredients

  • 300 g shrimp, peeled and deveined
  • 2 cups chicken or seafood broth
  • 1 cup coconut milk
  • 1 tbsp Thai red curry paste
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp fish sauce (or soy sauce)
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1 cup spinach or bok choy
  • 1–2 red chilies, sliced
  • 1 stalk lemongrass (optional)
  • Salt to taste
  • Lime wedges and fresh coriander for garnish

Instructions

  1. Sauté aromatics: Heat oil in a pot. Fry garlic, ginger, and curry paste for 1 minute.
  2. Add broth: Pour in broth and add bruised lemongrass, if using. Simmer for 5 minutes.
  3. Make it creamy: Stir in coconut milk, fish sauce, and sugar. Simmer gently for 3 minutes.
  4. Cook shrimp: Add shrimp and cook for 3–5 minutes, until pink and opaque.
  5. Add greens: Stir in spinach and chilies; cook for 1–2 minutes.
  6. Finish: Turn off the heat. Add lime juice and adjust salt, spice, and lime to taste.
  7. Serve: Garnish with coriander and lime wedges. Serve hot, with steamed rice or noodles.

Tip: For the rich orange color in the picture, add an extra teaspoon of red curry paste and a pinch of paprika. For a more authentic Thai flavor, use fish sauce and fresh lime juice.