14 Reviews of Thai Shrimp & Spinach Curry

From: meriah

On Jan 21, 2004

This was very easy and delicious. I used green curry paste, and added brocolli and a sweet round onion, and left out the spinach because I didnt have any. I also added some fresh basil in the end, along with the cilantro. I served it over steamed jasmine rice. It looked and tasted delicious. Thanks.

From: *sandra*

On Feb 9, 2004

This was excellent! I never modify a recipe the first time around, and I won't have to at all with this one....it's perfect as is. My picky kids fought over it. No leftovers, for a change! I might try it with chicken sometime, but other than that, I wouldn't change a thing. Thanks for sharing.

From: amygdala

On Nov 11, 2005

This dish is ridiculously easy and very aesthetically pleasing as well. I used green curry paste with a little bit of honey which gives it a warmer flavor. I thought about adding some scallions, maybe next time. (I've made it three times already.) Definitely a great dish without any variations. Thanks!

From: federico

On Jun 15, 2004

Absolutely a 5-star dish! I used green curry, and thought it tasted very authentic, and delicious. I allowed the cocunut milk and curry paste to simmer together with the red pepper and carrots for about 10 minutes, then added the fish sauce and shrimp. Once the shrimp started to look pink, I added the spinach, and cooked until wilted. The shrimp, veggies, and spinach all turned out perfectly. Next time, I might try adding sweet potatoes, but other than that, I'm not going to modify this perfect recipe at all!

From: -Sylvie-

On Mar 10, 2007

This is really simple and quick to make, so ideal for a week night but it certainly is special enough for the weekend too. I halved the recipe, but otherwise followed it as written. I found it was lacking a bit of something, so I did end up adding more green curry paste which gave it a little more of a kick. I'd still like to add a little more flavour next time, maybe some chillies or lemon grass, but it definitely will be made again in my house. Thanks for sharing.

From: troyh

On Feb 10, 2005

I used red curry paste and loved it. Very easy to make too. The flavor was great, but I would have preferred slightly more spiciness, but that's just me.

From: nursevb8

On Oct 8, 2007

Thank you PollyB, I was the DF with a birthday and this was great. I don't usually care for curry much and don't eat cooked spinach, but I was game and it was good! I'm usually willing to try new things but and this was one I added to my cookbooks. Will make it when BF comes back to town.

From: knsriley

On Jan 21, 2007

This was outstanding!!! Very easy to make and delicious. It certainly didn't make 4 servings in my household, though. Two of us polished it off for dinner.

From: Miska

On Dec 31, 2006

Yummers! This is very comparable to several green curries I had when I visited Thailand last year. Best of all, this is the best way to cook Thai food - fast, fresh and easy! I added some fresh cilantro and a couple shallots which enhanced the taste. This was great over jasmin rice. Thanks!

From: Buster's friend

On Oct 7, 2007

this ROCKED! I added 3 lime leaves & marinated the shrimp in fish sauce, ginger, garlic & minced lemon grass with a splash of vodka. Made a restaurant quality meal that I will serve again (this was part of a birthday meal for DF). Thank you PollyB for a great recipe!