Lemongrass Curry with Shrimp, Tomatoes and Spinach
From Julie Van Rosendaal
2 fresh jalapeño chiles, seeded and roughly chopped
1 stalk lemongrass, trimmed, pale bulb chopped
Handful of fresh cilantro leaves
2 – 3 garlic cloves, peeled
Juice of 1 lime
1 T. canola oil
1-inch knob fresh ginger, peeled and cut into chunks
Canola, olive or sesame oil, for cooking
1 pint cherry or grape tomatoes, halved
1 can coconut milk
1 lb large raw shrimp, peeled, tails left on
1/2 bag pre-washed baby spinach leaves
Salt to taste
In the bowl of a food processor, combine the jalapeños, lemongrass, cilantro, garlic, lime juice, oil and ginger and pulse until you have a paste, adding a little extra lime juice or oil if you think you need it. Reserve.
Heat a drizzle of oil in a large skillet set over medium-high heat. Add the tomatoes and cook for a few minutes, until they release some of their juices and start to brown and soften. Add about half of the green spice paste and cook for another minute. The remaining paste can be kept in the fridge or frozen for another meal.
Add the coconut milk and bring to a simmer. Cook for a minute or two, allowing the sauce to thicken a bit. Add the shrimp and spinach and cook for a few minutes, just until the spinach wilts and the shrimp start to turn pink and curl. Remove the pan from the heat so that you don’t overcook the shrimp. Season with salt to taste and serve hot over jasmine or coconut rice. Serves 4.