Recipe by PollyB
A wonderful thai dish with loads of flavor.
Top Review by sandrasothere
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.
- 1 (14 ounce) can unsweetened coconut milk, chilled (available at Asian markets)
- 1 1⁄2-2 teaspoons thai green curry paste or 1 1⁄2-2 teaspoons 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.
Directions See How It's Made
- 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.