Thai Shrimp & Spinach Curry – Thai Food Recipes

This recipe tastes very authentic and delicious.

Ingredients

• 1 can unsweetened coconut milk , chilled
• 1 ½-2 tsp of thai green curry paste or red curry paste
• 1 lb medium shrimp, shelled and,if desired, deveined
• 2 tbsp of nam pla (Thai fish sauce)
• 2 carrots, sliced thin crosswise
• 1 red bell pepper, sliced thin
• ¾ lb spinach, coarse stems discarded and the leaves washed well and spun dry
• 3 tbsp of chopped fresh coriander

Directions:

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 nam 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.

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