In a large skillet over medium heat, saute onion in oil until soft, 5 minutes. Add red curry paste, garlic, ginger, jalapeno, cumin, curry powder, turmeric, and salt. Cook another 5 minutes.
Add spinach and cook, stirring, until wilted.
Stir in crushed tomatoes and cook, stirring often, until thickened, 5-10 minutes.
Stir in shrimp and cook until opaque, 3 minutes.
Serve over basmati rice.
Recipe by Port and Fin at https://portandfin.com/20-minute-shrimp-spinach-curry/