This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.
This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It’s a different kind of curry and easy to make
This is a recipe that I came up with after making Lorac’s Curried Zucchini and Potatoes. If you like this you will LOVE Lorac’s dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
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