Thai shrimp and spinach curry

1 servings

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