Recipes
Thai Shrimp & Spinach Curry
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Ingredients
- 1 can coconut milk
- 2 tsp Thai green or red curry paste
- 1 pound shrimps shelled and deveined
- 2 tbsp Thai fish sauce
- 2 carrots thinly sliced
- 1 red bell pepper thinly sliced
- 4 pounds spinach leaves
- 3 tbsp coriander chopped
Ingredients
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Instructions
- Warm a third of the coconut milk over moderate heat until it thickens.
- Stir in the curry paste and continuously whisk for a minute.
- Add the shrimp and turn the heat up.
- Stir fry the shrimp for two minutes until it pinkens.
- Add the remaining coconut milk and allow the mixture to simmer for a minute.
- Remove the shrimp from the curry and set aside.
- Add the carrots and bell pepper to the curry and allow them to cook for five minutes.
- Add the spinach, handful by handful and then finally add the shrimp back to the curry.
- Allow the shrimp to boil for a minute.
- Garnish with the coriander and serve.