Ingredients
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1
-
1 1/2 - 2
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1
-
2
-
2
-
1
-
3/4
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3
-
-
-
-
-
-
-
Directions
Thai Shrimp & Spinach Curry,A wonderful thai dish with loads of flavor.,I made this last night, minus the peas. Added a 1/2 of chopped shallot. Excellent. To increase the spice factor, I added a full tsp of very hot curry powder. Really made a difference. Leftovers great the next day. Love this dish.,The flavor was good, although just a touch on the bland side. I added fresh sliced ginger, cilantro, one sweet onion, two cloves of garlic, and cayanne pepper. Also, I think halving the shrimp and doubling the spinach would have produced a better balance between the vegetables and shrimp.
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Steps
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1
Done
|
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. |
|
2
Done
|
Add the Curry Paste and Cook the Mixture, Whisking, For 1 Minute. |
|
3
Done
|
Add the Shrimp and Saut the Mixture Over Moderately High Heat, Stirring, For 1 to 2 Minutes, or Until the Shrimp Turn Pink. |
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4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Sprinkle the Dish With the Coriander and Serve It With the Rice. |
