Thai Shrimp and Spinach Curry

Thai Shrimp and Spinach Curry

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I got this recipe from my mom a few years ago and never got around to making it until this week.  I wish I hadn’t waited so long to try it….this dish is delicious!  It is also very easy to make and quite quick to prepare.  The end product not only tastes wonderful, it is also pleasing to look at with all the vibrant colors.   This recipe will no doubt be one I will make again and again.

Thai Shrimp and Spinach Curry

14-ounce can unsweetened coconut milk, chilled
11/2 to 2 teaspoons Thai green or red curry paste
1 pound medium shrimp (about 24), shelled and deveined
2 tablespoons naam pla (Thai fish sauce)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
3 tablespoons chopped fresh coriander
Cooked rice or rice noodles 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 sauté 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 or rice noodles.


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