copious amounts of coconut oil (I used about 3 T)
half a large onion ( I used a whole onion, but I cant get enough of onion)
2 tiny sweet potatoes
1 stalk of celery
a can of coconut milk
a small jar of green curry paste
1/2 cup frozen peas ( I used about 1 ½ cups)
huge handful of baby spinach ( I probably used about 3 handfuls)
1 lb shrimp ( I used the whole bag of Kroger salad shrimp)
I heated the coconut oil in a big skillet (I used a pot since this seemed to already be a lot of stuff) and set the onions, sweet potatoes and celery to browning. Then I added the curry paste and let it fry for a minute until it got fragrant (umm it smelt so good), followed by the can of coconut milk, and let it simmer for 15 minutes. Then I stirred in the peas and spinach until the spinach started to wilt, followed by the shrimp. Watched it like a hawk and removed it from the heat just when the shrimp turned pink. Done!
I plan on having leftovers for lunch today. We will see how it re-heats.
