• 3 Cups spinach washed and trimmed
• 4 Tbpsns extra virgin olive oil
• 4 medium onions, thinly sliced
• 2 small cloves garlic, minced
• 1 fresh green chili, finely chopped
• 1 Tspn fresh ginger, grated
• 1 Tbspn curry powder (according to your taste whether you like it hot or mild)
• 1 Tspn cumin, ground
• ¼ Tspn coriander, ground
• 3 pounds medium shrimp, shelled and de-veined
• 1 ¾ cups coconut milk
• Hot steamed rice enough for 4 people

Bring a large pot of salted water to a boil. Add the spinach and cook for about 30 seconds. Drain well and roughly chop. Heat the oil over medium-low heat in a large saucepan. Add the onions, garlic, chili, and all of the spices. Sauté until the onions are golden, about 10 minutes. Do not let the mixture burn or get too brown. Stir in the shrimp, increase the heat to medium-high and cook until the shrimp are just white and firm, about 6 minutes. Reduce the heat to low. Stir in the coconut milk and spinach. Season with salt and pepper. Toss and cook over low heat until the spinach is heated through. Serve over hot steamed rice. Makes 4 servings.