Step 1

In a large, non stick skillet, add a little oil (avocado or coconut work great) over medium high heat

Step 2

When hot, add your shrimp and season with salt and pepper. Cook, tossing occasionally, until just cooked through. Set aside

Step 3

In the same pan, reduce the heat to medium and add a little more oil + your curry paste, shallot, and garlic

Step 4

Cook, stirring often, for a minute or so. To this, add your coconut milk, peanut butter, lime juice, basil, brown sugar, and some salt. The amount of brown sugar you’ll add will depend on how subtle you want the sweetness. Start with 1 tablespoon, whisk to combine, and taste. If you want it a little sweeter, add the other tablespoon

Step 5

Let the sauce simmer for 10 minutes, stirring occasionally. Add your spinach and peanuts, and cook until the spinach has wilted and cooked down a bit (just a few minutes). Season to taste with salt!

Step 6

To serve, start with a base of rice or cauliflower rice, top with plenty of sauce, and finish off with some shrimp! Optional garnish: more crushed peanuts and some chopped cilantro