Saturday, July 17, 2010

Thai Shrimp and Spinach Curry

I felt like this dish was missing something ... maybe a little bit of spice? But the speed and ease in which you can make this more than makes up for any small disappointment in spiciness. The original calls for 2 carrots and 1 red bell pepper to be added, but after picking up kitty litter, I didn't feel like stopping at the Val-Mont as well (it was heavy!). If you do add the veggies, the recipe suggests removing the shrimp after it's cooked, then adding the sliced bell pepper and carrots and cooking before adding the spinach.

Serve over rice or something else to soak up some of the sauce.

Thai Shrimp and Spinach Curry (adapted from Gourmet Today)

1 can coconut milk (slightly chilled and not shaken to aid the separation)
2 tsp Thai green or red curry paste
450g medium shrimps, peeled and deveined
2 tbsp fish sauce
340g spinach
cooked rice

1. Spoon 1/3 cup thick coconut cream from the top of the can into a skillet. Cook over medium heat until thickened, 2 or 3 minutes.
2. Add curry paste and cook whisking for a minute or so..
3. Add shrimp and cook until they turn pink, 1 - 2 minutes.
4. Add remaining coconut milk and fish sauce and bring to a simmer. Simmer, stirring occasionally until shrimp are cooked through, about 1 minute.
5. Add spinach in batches stirring until each batch is wilted.
6. Serve over rice.

No comments:

Post a Comment