Spicy Shrimp Curry with Tomatoes, Spinach & Cilantro over Rice

Directions

1. Rinse the rice in cold water using a strainer, then transfer it to a small saucepan. Add the broth and bring to a boil over high heat.
2. Once boiling, stir once, cover, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand covered for 5 minutes.
3. Wash and dry all produce; if the spinach is not pre-washed, rinse it now.
4. If using frozen shrimp, thaw them briefly under cold running water and pat dry; fresh shrimp can be used as-is after patting dry.
5. Cut the tomatoes into small dice and place them in a small bowl.
6. Preheat a medium saucepan over medium heat.
7. Peel, halve, and dice the onion.
8. When the pan is hot, add a thin layer of virgin coconut oil and the onion; cook until the onion softens, about 3 minutes.
9. Meanwhile, peel and mince the ginger and garlic.
10. Add the minced ginger, garlic, sugar, and the ground spices to the pan with the onion, stirring until fragrant, about 1 minute.
11. Stir in the diced tomatoes, coconut milk, and broth; bring to a boil over medium-high heat, then simmer until slightly thickened, 8 minutes.
12. Cut the lime into wedges and set aside for serving; remove cilantro leaves from the stems, then mince the leaves.
13. When the curry thickens, add the shrimp and half the cilantro to the pan; simmer gently until the shrimp are cooked through, 3–4 minutes, then stir in the spinach in batches until wilted.
14. Divide the rice among bowls and top with the curry; garnish with the remaining cilantro and serve with lime wedges.