Lemongrass Shrimp Coconut Curry Bowls

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can coconut milk
• 3 stalks lemongrass, tender white parts only, finely chopped
• 2 tbsp red curry paste
• 2 tsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 4 cups baby spinach
• 2 cups jasmine rice, cooked according to package

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, lemongrass, curry paste, brown sugar and fish sauce. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.

2. 2

   Add the shrimp and cook for 3-5 minutes until the shrimp are opaque and cooked through.