Name: Thai Shrimp And Spinach Curry
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood	Thai	May 1993	1	servings

INGREDIENTS

		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

INSTRUCTIONS

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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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