Thai Shrimp and Spinach Curry

This curry is delicious! It isn’t hard to make either. The recipe is from page 367 of the Gourmet Today cookbook. The recipe makes 4 servings.

 

 

 

 

 


Thai Shrimp and Spinach Curry

1 (14 ounce) can unsweetened coconut milk, chilled
1 1/2 to 2 teaspoons Thai green or red curry paste (I used red)
1 pound medium shrimp (about 24), shelled and, if desired, 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 dried
3 tablespoons chopped fresh cilantro
cooked rice 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.

By my calculations – Per serving – Calories: 283, Total Fat: 18.5g, Sat. Fat: 16.1g, Carb: 10.8g, Fiber: 3.2g, Protein: 19.9g

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