For the Curry Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons curry powder

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 bell pepper, sliced (any color)

1 cup snap peas or green beans

2 cups spinach

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

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Heat the Oil: In a large skillet, heat olive oil over medium heat.
Sauté Aromatics: Add the chopped onion, minced garlic, and minced ginger to the skillet. Cook for 2-3 minutes until fragrant and the onion becomes translucent.
Add Vegetables: Stir in the sliced bell pepper and snap peas or green beans. Sauté for an additional 3-4 minutes until the vegetables soften.
Mix in Curry Powder: Sprinkle the curry powder over the vegetables, stirring well to coat them evenly with the spices.
Pour in Coconut Milk: Slowly add the coconut milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Add Shrimp: Once the curry sauce is simmering, add the shrimp to the skillet. Cook for 3-5 minutes until the shrimp turn pink and opaque.
Stir in Spinach: Add the spinach and cook for another 1-2 minutes until just wilted.
Season: Taste the dish and season with salt and pepper as needed to enhance the flavors.
Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve over cooked rice or quinoa for a hearty and complete meal.

If you like it spicy, add red pepper flakes or fresh chili peppers to the curry sauce.

You can use tofu instead of shrimp for a plant-based version.

Feel free to use other veggies like zucchini, carrots, or mushrooms to increase the nutrient content.