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Combine curry paste, onion, and bell pepper. Cook 3-4 minutes until vegetables soften slightly in a medium sauté pan over medium heat.
Add evaporated milk and bring to a simmer.
Add shrimp (or protein of choice) to pan and cook over low-medium heat until shrimp are pink and cooked through, 5-6 minutes.
Add fresh spinach and cook until just wilted.
Serve over jasmine or brown rice.