Thai Shrimp & Spinach Curry

1. 1

   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. 2

   Add the curry paste and cook the mixture, whisking, for 1 minute.

3. 3

   Add the shrimp and saute the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.

4. 4

   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. 5

   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. 6

   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. 7

   Sprinkle the dish with the coriander and serve it with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.