| 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
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