Thai shrimp and spinach curry

Yield: 1 servings

Measure Ingredient
\N \N A; (14-ounce) can
\N \N ; unsweetened coconut
\N \N ; milk, chilled
\N \N ; (available at
\N \N ; Asianmarkets)
1½ teaspoon Thai green or red curry paste; (available at
\N \N ; Asianmarkets), up
\N \N ; to 2
1 pounds Medium shrimp; (about 24), shelled
\N \N ; and, if desired,
\N \N ; deveined
2 tablespoons Naam pla; (Thai fish sauce,
\N \N ; available at Asian
\N \N ; markets)
2 \N Carrots; sliced thin
\N \N ; crosswise
1 \N Red bell pepper; sliced thin
¾ pounds Spinach; (about 1 bunch),
\N \N ; coarse stems
\N \N ; discarded and the
\N \N ; leaveswashed well
\N \N ; and spun dry
3 tablespoons Chopped fresh coriander
\N \N Cooked rice as an accompaniment

Spoon about ⅓ 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.

Serves 4.

Gourmet May 1993

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Converted by MM_Buster v2.0l.

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