One-Pot Creamy Coconut Curry Shrimp with Spinach

1.Heat the coconut oil in a large pot or deep skillet over medium heat.

2.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

3.Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, ensuring the garlic does not burn.

4.Add the red curry paste and ground turmeric to the pot. Cook, stirring constantly, for 1-2 minutes to toast the spices and deepen the flavor.

5.Pour in the full-fat coconut milk and broth. Stir well to combine with the curry paste, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

6.Stir in the brown sugar and fish sauce (if using). Season with salt and pepper.

7.Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and opaque throughout. Be careful not to overcook the shrimp.

8.Stir in the chopped spinach in batches. Allow the residual heat to wilt the spinach completely, which should take about 1-2 minutes.

9.Taste the curry and adjust seasoning if necessary (add more salt, sugar, or a squeeze of lime juice for brightness).

10.Serve immediately over hot jasmine rice, garnished generously with fresh chopped cilantro and a wedge of lime on the side.