Thai Shrimp & Spinach Curry

Submitted by PollyB

"A wonderful thai dish with loads of flavor."

 

• Ready In: 33mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

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.

Reviews

[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.

 

[meriah]

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.

 

[Charlotte L.]

I made this last night, minus the peas. Added a 1/2 of chopped shallot. Excellent. To increase the spice factor, I added a full tsp of very hot curry powder. Really made a difference. Leftovers great the next day. Love this dish.

 

[cdavid84]

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.

 

[adopt a greyhound]

Excellent recipe. I made as written except less fish sauce. DH loved it. I had my serving and he ate the rest of it.