Spicy Cilantro Coconut Curry with Shrimp

Makes 4 servings

This is the recipe for the delicious coconut curry we made not too long ago! I added to the original recipe, so feel free to add any veggies you see fit.

ingredients

2/3 cup chopped onion
1 red bell pepper matchsticked
2 carrots matchsticked
2 garlic cloves, minced
1 1/2 teaspoons red curry paste
1/4 teaspoon crushed red pepper
2 cups fat-free, less-sodium chicken broth
1 (14-ounce) can light coconut milk
1/2 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 lemon grass stock chopped
1/2 cup fresh chopped cilantro
1/2 cup chopped green onion
1/4 cup unsweetened coconut toasted (5 min. @ 375)
1 pound medium shrimp, peeled and deveined
6 cups torn spinach
2 cups cooked brown rice

directions

1
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes.
2
Add curry paste and red pepper; cook 1 minute, stirring constantly.
3
Stir in broth and coconut milk; bring to a boil. Reduce heat. Add half of the cilantro and green onion, ground nutmeg, and cinnamon. Simmer, uncovered, 20 minutes, stirring occasionally.
4
Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.
5
Serve over rice, garnish with remaining cilantro, green onion and toasted coconut.