Shrimp curry with coconut milk and spinach

Peel the potatoes and cut them into small cubes. Place the potatoes in boiling water and reserve once they are tender. Trim the spinach and bell peppers and cut them into thin strips.

Take the kaffir lime leaves and remove the tough stems. Then roll the leaf halves from the center to the edges and cut them into thin strips.

Wash the basmati rice thoroughly and then boil it.

Wash the shrimp thoroughly. Add the curry paste and ⅓ of the coconut milk to a pot or wok and stir until the mixture is blended and bubbling. Add the shrimp to the curry and simmer for about 10 minutes.

Then add the potatoes and spinach, along with the tamarind paste and the remaining coconut milk. Continue simmering over low heat.

When the spinach has softened, add the bell pepper and kaffir lime leaves. Simmer over low heat for another five minutes, then season with a little lime juice and salt, if desired.