Title: Thai Shrimp And Spinach Curry
Categories: May 1993
Yield: 1 servings

A; (14-ounce) can
; unsweetened coconut
; milk, chilled
; (available at
; Asianmarkets)
1 1/2 ts Thai green or red curry
-paste; (available at
; Asianmarkets), up
; to 2
1 lb Medium shrimp; (about 24),
-shelled
; and, if desired,
; deveined
2 tb Naam pla; (Thai fish sauce,
; available at Asian
; markets)
2 Carrots; sliced thin
; crosswise
1 Red bell pepper; sliced thin
3/4 lb Spinach; (about 1 bunch),
; coarse stems
; discarded and the
; leaveswashed well
; and spun dry
3 tb Chopped fresh coriander
Cooked rice as an
-accompaniment

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 saute 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 with the rice.

Serves 4.

Gourmet May 1993

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