Thai Shrimp & Spinach Curry

Total Time
33mins
Prep 20 mins
Cook 13 mins

A wonderful thai dish with loads of flavor.

Ingredients Nutrition

Directions

  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. Add the curry paste and cook the mixture, whisking, for 1 minute.
  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. 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. 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. 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. Sprinkle the dish with the coriander and serve it with the rice.
Most Helpful

5 5

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.

5 5

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.

4 5

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.