Ingredient :
- a 14-ounce can unsweetened oconut milk , chilled
- 1 1/2 to 2 teaspoons Thai green or red curry paste
- 1 pound medium shrimp (about 24), shelled and, if desired, deveined
- 2 tablespoons naam pla (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 as an accompaniment
Preparation : Thai shrimp and spinach curry
- 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.
from : epicurious.com
