Coconut Curry Shrimp with Ginger Jasmine Rice

Peel and devein shrimp if not already done. Pat dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Dice the yellow onion and red bell pepper. Mince 3 cloves of garlic and grate 2 tablespoons of fresh ginger, dividing the ginger in half (one portion for rice, one for curry).

Slice green onions, separating white and green parts. Roughly chop 1/4 cup cilantro leaves.

For the ginger jasmine rice: Rinse 1.5 cups jasmine rice under cold water until water runs clear.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add white parts of green onions and 1 tablespoon grated ginger. Sauté for 1 minute until fragrant.

Add rinsed rice to the saucepan and stir to coat with oil. Add 2.25 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

While rice is cooking, prepare the curry. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Add diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until vegetables begin to soften.

Add minced garlic, remaining 1 tablespoon ginger, 2 tablespoons curry powder, 1 teaspoon turmeric, and 1/2 teaspoon red pepper flakes. Stir and cook for 1 minute until fragrant.

Pour in 1 can coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Stir to combine and bring to a simmer.

Add seasoned shrimp to the curry sauce and cook for 2-3 minutes per side until pink and opaque.

Stir in 2 cups baby spinach and cook until just wilted, about 1 minute.

Remove from heat and squeeze juice from 1 lime into the curry. Taste and adjust seasoning with remaining salt and pepper if needed.

Serve the coconut curry shrimp over ginger jasmine rice. Garnish with chopped cilantro and green parts of green onions.