Total Time
40mins
Prep 15 mins
Cook 25 mins

A nice balance of spice and sweet. It's as close to the stuff Maam made when I was working at the Thai restaurant. Goes nicely with hot rice or even just warm bread. Freezes well, too!

Ingredients Nutrition

Directions

  1. Heat a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes.
  2. Add curry paste and red pepper to the veggies, mix and heat through, stirring constantly. Stir in broth and coconut milk; bring to a boil. Then reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
  3. Add shrimp, cooking until shrimp are done (opaque).
  4. Stir in spinach and let rest until spinach wilts.

Reviews

(1)
Most Helpful

This was much too mild (used much more curry paste) and liquid for me - ended up fishing out the veggies and cooking it down - at first. It did end up as a very nice curry. I added some fish sauce to the leftovers the next day, which I will do again when I make it next time. Thank you for a good start for a nice meal.

mianbao April 22, 2007

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