Thai Shrimp And Spinach Curry
ready in: under 30 minutes
recipe id: 129149
cook method: stovetop
photo by: CDKitchen Staff
3 images - click image to view | ★add your own photo of this recipe
1 can (14 ounce size) unsweetened coconut milk, chilled
1 1/2 teaspoon Thai green curry paste or red curry paste
1 pound medium shrimp, shelled and, if desired, de-veined
2 tablespoons naam pla (Thai fish sauce)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 pound spinach, leaves washed well and spun dry
3 tablespoons chopped fresh cilantro
cooked rice, as an accompaniment
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 saute 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.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like thai shrimp and spinach curry
Seafood Cabbage Rolls
Baked Spanish Rice And Shrimp Casserole
Outback Steakhouse Shrimp on the Barbie
Grilled Shrimp With Southwestern Black Bean Salad
Shrimp With Chive & Garlic Butter
Garlic Shrimp au Gratin
Caribbean Shrimp and Rice
Pan Seared Shrimp With Ratatouille