Recent elements and daring condiments do the heavy lifting right here, making a aromatic 20-minute meal that may lure folks into the kitchen, questioning what smells so good. Impressed by components of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a mix of coconut milk and soy sauce. Spinach is stirred in for a little bit of inexperienced, however you’ll be able to substitute your favourite quick-cooking greens like bok choy or kale and regulate cooking time as wanted. Swap the shrimp for scallops or white fish, when you like. Serve with rice, rice vermicelli noodles or naan to take in the flavorful liquid.
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