Shrimp curry with coconut milk and spinach

Sauté aromatics:
In a large skillet, heat the oil over medium heat. Add the onion and sauté until translucent (about 3–4 minutes). Add the garlic and ginger and cook for another minute until fragrant.

Spice it up:
Stir in the curry powder, turmeric, and red pepper flakes (if using). Toast the spices for about 30 seconds to bring out their aroma.

Add coconut milk:
Pour in the coconut milk and stir to combine. Bring to a gentle simmer.

Cook the shrimp:
Add the shrimp to the simmering curry. Cook for 4–6 minutes, or until the shrimp turn pink and are cooked through.

Add spinach:
Stir in the spinach and cook until wilted (2–3 minutes). If using frozen spinach, ensure it's well thawed and drained before adding.

Season & finish:
Taste and season with salt, pepper, and lime juice if desired.

Serve:
Garnish with chopped cilantro. Serve hot over rice or with warm naan.