Step 1

Combine curry paste, onion, and bell pepper. Cook 3-4 minutes until vegetables soften slightly in a medium sauté pan over medium heat.

Step 2

Add evaporated milk and bring to a simmer.

Step 3

Add shrimp (or protein of choice) to pan and cook over low-medium heat until shrimp are pink and cooked through, 5-6 minutes.

Step 4

Add fresh spinach and cook until just wilted.

Step 5

Serve over jasmine or brown rice.