Spinach and carrot red curry with tiger shrimp

By Paul Lillakas
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  • 1 tablespoon canola oil
  • 1/3 cup red curry paste
  • 3 (400 ml) cans full-fat coconut milk
  • 1 large red onion, peeled and sliced into wedges
  • 6 large carrots, peeled and cut into chunks
  • 2 red bell peppers, seeded and roughly chopped
  • 1 bunch green onions, sliced
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sea salt
  • 4 cups baby spinach
  • 12 tiger shrimp, peeled and deveined
  • Steamed rice (optional)


  1. In large pot over medium heat, combine oil and curry paste. Cook, stirring, for one 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 one hour. Add spinach and shrimp, stir to combine. Continue to cook until shrimp are pink and cooked through and spinach is wilted, about five to six minutes more.
  2. Serve over steamed rice, if desired.

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