I have tried several times to make red curry and I don't know what wasn't working but it was never quite right. I picked up Melissa Hartwig Urban's new Whole30 Cookbook - Fast & Easy to write an upcoming cookbook review and the first recipe I tried was a hit! I will have a full cookbook review to come later but I really appreciate how Whole30 incorporate so many vegetables into dishes. I also appreciate a 'one pot meal' and this really hit the spot.
I picked up red curry paste from a local asian grocery (United Noodles) and aside from swapping out spinach for asparagus and adding a little bone broth I (mostly) stuck with her recipe.
1 TBS coconut oil
1 small onion chopped
2 cloves of garlic, minced
2 tsp fresh ginger minced
1 can coconut milk
2 TBS red curry paste
1 TBS coconut aminos
1 cup bone broth
1 pound peeled and deveined large shrimp
4 cups baby spinach ( I used asparagus just because it was on sale)
1 TBS fresh lime juice
1 package of cauliflower rice
In a skillet heat the oil and onions over medium heat. Once the onions are translucent add the garlic, ginger, curry paste and liquid aminos. Once those ingredients are well mixed I added 1 cup of bone broth and 1 can of coconut milk. Let this simmer for a few minutes. I added the asparagus just 2 minutes before the shrimp but if you are using spinach add the shrimp first and cook for about 5 minutes. Remove from heat and wilt the spinach into the soup.
Pour on top of cauliflower rice (or regular rice!) and enjoy :)