Shrimp curry with coconut milk and spinach

Ingredients

for 3 servings

• Shrimp400 g (14.1 oz)
• Fresh spinach150 g (5.3 oz)
• Coconut milk200 g (7.1 oz)
• Ghee25 g (0.9 oz)
• Curry spices10 g (0.4 oz)
• Garlic6 g

Directions

1. Pat the shrimp dry and keep them cold. Wash the spinach and finely chop the garlic.
2. Melt the ghee in a sauté pan over medium heat, add the garlic and the curry spices and cook for 1 minute until fragrant.
3. Add the fresh spinach and let it wilt for 2 minutes, stirring, until it reduces.
4. Pour in the coconut milk, stir and bring to a simmer.
5. Add the shrimp, season with salt and pepper, then cook for 5 minutes over low heat until they are pink and just cooked.
6. Adjust the seasoning and serve piping hot.