Ingredients for Thai Shrimp Spinach Curry
- Unsweetened Coconut Milk
- Green Curry Paste
- Medium Shrimp
- Nam Pla
- 1 cup sliced carrots
- Red Bell Pepper
- 5 ounces fresh spinach
- Fresh Coriander
- Cooked Rice
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How to Make Thai Shrimp Spinach Curry
- Scoop 1/3 cup of thick coconut cream from the top of a can of coconut milk and set aside. In a large heavy skillet, cook the coconut cream over medium heat, stirring constantly, for 2-3 minutes, or until slightly thickened.
- Add 2 tablespoons of Thai green curry paste and whisk constantly for 1 minute until fragrant.
- Add 1 pound of shrimp and sauté over medium-high heat, stirring frequently, for 1-2 minutes, or until pink and cooked through.
- Pour in 1 (13.5 ounce) can of coconut milk and 1 tablespoon of fish sauce (naam pla). Simmer uncovered, stirring occasionally, for 1 minute, or until the shrimp are cooked through.
- Remove the shrimp with a slotted spoon and set aside. Add 1 cup of sliced carrots and 1 cup of sliced bell pepper (any color) to the skillet. Simmer for 5 minutes.
- Add 5 ounces of fresh spinach in batches, stirring until each batch wilts. Return the shrimp to the skillet and simmer for 1 minute, stirring occasionally, to heat through.
- Garnish with 2 tablespoons of chopped fresh coriander (cilantro) and serve hot over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
13g
Fat
94g
Carbs
3g
