Publix Aprons

Coconut Shrimp Curry with Red Peppers and Spinach over Jasmine Rice

Coconut Shrimp Curry with Red Peppers and Spinach over Jasmine Rice
Total Time:
45 minutes


...For the Coconut Shrimp
2 tablespoons olive oil
1 small yellow onion, diced
2 tablespoons minced garlic
1 tablespoon ginger paste
1 red bell pepper, julienne
1 (14-oz) can diced tomatoes
3 tablespoons red curry paste
2 tablespoons granulated sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
Pinch of cayenne pepper
1 lb peeled/deveined large shrimp, tails removed
1 (28-oz) can coconut milk
5 oz baby spinach leaves (about 4 cups)
1/2 cup cilantro, chopped

...For the Jasmine Rice
2 tablespoons olive oil
2 tablespoons minced garlic
2 1/2 cups water
2 cups jasmine rice
2 teaspoons kosher salt


  1. Prepare shrimp. Heat oil in a large Dutch oven over medium-high 2–3 minutes. Add onion and sauté 2 minutes. Add garlic, ginger, bell pepper, tomatoes, curry paste, sugar, cumin, coriander, and cayenne pepper; cook 3 minutes, stirring occasionally.
  2. Add shrimp and cook until just pink and opaque. Stir in coconut milk and spinach; simmer 5 more minutes until slightly thickened.
  3. Prepare rice. Heat oil in medium stockpot 2–3 minutes over medium-high. Add garlic and sauté 30 seconds. Add water and bring to boil.
  4. Stir in rice and salt and cover. Bring to boil for 2 minutes; turn heat off and let sit covered for 20 minutes. Serve with shrimp and garnish with cilantro.

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Nutritional Information

CALORIES (per 1/4 recipe) 1060kcal; FAT 61.00g; SAT FAT 41.00g; TRANS FAT 0.00g; CHOL 130mg; SODIUM 2420mg; CARB 101g; FIBER 5.00g; SUGARS 13g; PROTEIN 28g; CALC 15%; VIT A 0%; VIT C 0%; IRON 70%

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