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Le Chaudron recipe
Curry de crevettes et épinards
Shrimp and spinach curry
⏱ 30 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)peeled shrimp
300 g (11 oz)fresh spinach
1onion
2 clovesgarlic
1 tbspcurry paste
200 ml (¾ cup)coconut milk
2 tbspolive oil
1lime
- 400 g (14 oz) peeled shrimp
- 300 g (11 oz) fresh spinach
- 1 onion
- 2 cloves garlic
- 1 tbsp curry paste
- 200 ml (¾ cup) coconut milk
- 2 tbsp olive oil
- 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely slice the onion and garlic, and wash and gently spin-dry the fresh spinach.
- Sauté the onion in the hot olive oil a few minutes, then add the garlic and curry paste, stirring well.
- Pour in the coconut milk and simmer 5 min over low heat to thicken.
- Add the peeled shrimp and cook 3 min until pink.
- Add the fresh spinach a handful at a time and stir until wilted.
- Add a squeeze of lime, adjust the seasoning and serve hot right away with quinoa or brown rice.
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