1 Tbs gee or butter
5 baby red potato
2 organic carrots
2 Tbs olive oil
1 clove garlic
2 cups raw spinach
4 cups vegetable stock
1 13oz can of light coconut milk
3 Tsp red curry paste
1 Lb medium, devained, peeled raw shrimp
Salt, red pepper, garlic powder and onion powder (to taste)
Warm the gee or butter in a dutch oven under medium heat.
Thaw shrimp (if necessary).
Chop potatoes and completely peel carrots. Dice the remaining pieces. Put potatoes, carrot peels and remaining carrots into dutch oven. Add 1/2 C to 1 C to the dutch oven to cook the potatoes and carrots. When the potatoes and carrots can be pierced with a fork move to the outside of the dutch oven, forming a well in the center. Add 1 Tbs olive oil to well. Dice red onion and add it to olive oil.
Chop garlic and make another well in the center of dutch oven. Add remaining 1 Tbs olive oil and garlic, still under medium heat. Add raw spinach to garlic and cook.
Add remaining vegetable stock, light coconut milk, and red curry paste. Bring to a slow simmer. Add shrimp and bring to a boil for about 4 minutes. Make sure shrimp are cooked thoroughly. They will be pink and curled. Add seasoning to taste.