This would be more great with eggplant, bell peppers and/ or tomatoes in the curry sauce, but I’m partial to seafood curries served over a bed of spinach. 

-1 Tbsp canola oil
-1 yellow onion, sliced thin
-2 (14 oz) cans coconut milk
-2 tablespoons green curry paste
-2 tablespoons soy sauce or tamari
-2 tablespoons lime juice
-3 tablespoons brown sugar
-1/3 cup Thai basil leaves, coarsely chopped
-1 lb raw shrimp, peeled
-1 lb spinach, sauteed
-cooked rice

Heat oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add coconut milk. Stir in curry paste until well blended. Bring to a boil, reduce heat, and let simmer 5 minutes. Add soy sauce, lime juice and brown sugar, simmer for 5 more minutes. Stir in basil and simmer 5 more minutes. Add shrimp, cover and simmer until they turn opaque, about 3-5 minutes. To serve lay a bed of brown rice in a serving dish, layer spinach on top of that, and generously top with a ladle full of curry and shrimp.