Thai Shrimp & Spinach Curry Recipe #79462
A wonderful thai dish with loads of flavor.
by PollyB
33 min | 20 min prep
SERVES 4
- 1 (14 ounce) can unsweetened coconut milk, chilled (available at Asian markets)
- 1 1/2-2 teaspoons thai green curry paste or red curry paste (available at Asian markets)
- 1 lb medium shrimp, shelled and,if desired,deveined (about 24)
- 2 tablespoons nam pla (Thai fish sauce, available at Asian markets)
- 2 carrots, sliced thin crosswise
- 1 red bell pepper, sliced thin
- 3/4 lb spinach, coarse stems discarded and the leaves washed well and spun dry (about 1 bunch)
- 3 tablespoons chopped fresh coriander
- cooked rice, as an accompaniment.
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
- Add the curry paste and cook the mixture, whisking, for 1 minute.
- Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
- Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
- Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
- Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
- Sprinkle the dish with the coriander and serve it with the rice.
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5 stars