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.
I sometimes shy away from curry recipes because the flavor can be too powerful. This was a wonderfully mild curry (I used green curry paste) yet had tons of flavor. We were really impressed with this dish and it really only takes minutes to prepare.