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Thai Shrimp And Spinach Curry
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- #129149
Shrimp are sauteed in a coconut milk-curry paste mixture until almost cooked. Then bell pepper, carrots, and spinach are added and cooked until crisp-tender. Serve with rice and you have a wonderful curry dish!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons cooking oil
1 1/2 teaspoon Thai green or red curry paste
1 pound medium shrimp, shelled and de-veined
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
1 can (14 ounce size) unsweetened coconut milk
2 tablespoons naam pla (Thai fish sauce)
3/4 pound fresh baby spinach
3 tablespoons chopped fresh cilantro
cooked rice
directions
Add the oil to a large skillet and heat over medium heat. Stir the curry paste in and mix well.
Add the shrimp and stir-fry for 1-2 minutes to partially cook. Remove with a slotted spoon and set aside.
Add the carrots and bell pepper to the skillet and cook for 2-3 minutes, stirring frequently.
Add the coconut milk and fish sauce and bring to a low simmer. Add the spinach and stir constantly until the spinach is wilted. Return the shrimp to the skillet and cook 1-2 more minutes or until the shrimp is cooked.
Serve the curry mixture with rice and sprinkle with fresh cilantro.
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
June 27, 2013
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.