Best Thai Shrimp Spinach Curry Recipes

Thai Shrimp & Spinach Curry image

Provided by PollyB

Categories Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can unsweetened coconut milk, chilled (available at Asian markets)
1 1/2-2 teaspoons thai green curry paste or 1 1/2-2 teaspoons red curry paste (available at Asian markets)
1 lb medium shrimp, shelled and,if desired,deveined (about 24)
2 tablespoons nam pla (Thai fish sauce, available at Asian markets)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 lb spinach, coarse stems discarded and the leaves washed well and spun dry (about 1 bunch)
3 tablespoons chopped fresh coriander
cooked rice, as an accompaniment.

Steps:

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.

Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21

Thai Shrimp and Spinach Curry image

Yield Serves 4

Number Of Ingredients 9

a 14-ounce can unsweetened coconut milk, chilled (available at Asian markets)
1 1/2 to 2 teaspoons Thai green or red curry paste (available at Asian markets)
1 pound 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
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

Steps:

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.