• 14-ounc e can unsweetened coconut milk, chilled
  • 1 ½ to 2 teaspoons Thai green or red curry paste
  • 1 lb. 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
  • ¾ lbs. spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
  • 3 tablespoons chopped fresh coriander


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 sautÈ 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 over rice.

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