Shrimp Coconut Curry with Spinach & Cilantro over Rice

Directions

1. Rinse the rice under cold water using a strainer until the water runs clear, then drain and transfer to a small saucepan. Add water and salt, bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Simmer until the liquid is absorbed, about 15–18 minutes. Keep the pan covered and set aside for 5 minutes after it finishes cooking.
3. In a medium saucepan, combine marinara sauce, coconut milk, and curry powder; heat over medium, stirring to blend, until the mixture gently simmers.
4. If using frozen shrimp, thaw them under cold running water in a colander; pat dry on a clean towel. If using fresh shrimp, skip thawing.
5. When the curry simmers, add shrimp and spinach to the pan; stir to combine and return to a simmer. Cook until the spinach wilts and the shrimp are cooked through, about 5 minutes.
6. Meanwhile, wash and cut the lime into wedges and set aside for serving.
7. Rinse cilantro, pat dry, remove stems, and finely mince the leaves.
8. When shrimp are done, stir in the cilantro and remove from heat, keeping the curry warm covered.
9. Plate the rice and curry on bowls or plates, garnish with lime wedges, and serve.