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    You are in: Home / Recipes / Thai Shrimp & Spinach Curry Recipe
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    Thai Shrimp & Spinach Curry

    Thai Shrimp & Spinach Curry. Photo by troyh

    1/10 Photos of Thai Shrimp & Spinach Curry

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    20 mins

    13 mins

    PollyB's Note:

    A wonderful thai dish with loads of flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add the curry paste and cook the mixture, whisking, for 1 minute.
    3. 3
      Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Sprinkle the dish with the coriander and serve it with the rice.

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    Ratings & Reviews:

    • on February 09, 2004

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2004

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2013

      45

      The flavor was good, although just a touch on the bland side. I added fresh sliced ginger, cilantro, one sweet onion, two cloves of garlic, and cayanne pepper. Also, I think halving the shrimp and doubling the spinach would have produced a better balance between the vegetables and shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Thai Shrimp & Spinach Curry

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.8
     
    Calories from Fat 205
    63%
    Total Fat 22.8 g
    35%
    Saturated Fat 18.9 g
    94%
    Cholesterol 143.2 mg
    47%
    Sodium 1452.8 mg
    60%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.3 g
    13%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    green curry paste

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