Thai Shrimp And Spinach Curry Recipes

THAI SHRIMP CURRY

Steps:

• SAUTE AROMATICS: In a large skillet, heat oil to medium heat. Add onion and saute for 3 minutes until translucent. Add garlic and curry paste and continue to cook for 1 minute.
• START SAUCE AND VEGETABLES: Add coconut milk, water, red pepper, carrots, fish sauce (if using), sugar and lime zest. Gently simmer for about 3 minutes.
• COMPLETE THAI SHRIMP CURRY: Add spinach, mushrooms, green onions and shrimp. Stir to combine. Cover and gently simmer 3-4 minutes (depending on size of shrimp) until shrimp turn pink. Don't overcook shrimp or they will become rubbery.
• GARNISH AND SERVE: Garnish with cilantro (or parsley) and lime wedges or a squeeze of lime juice. Serve with white rice, brown rice or rice noodles.

THAI SHRIMP AND SPINACH CURRY

Steps:

• 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 sauté 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.

THAI SHRIMP & SPINACH CURRY

Steps:

• 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 sauté 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.