Update my dinner status, I'm making this tonight.
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Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- A; (14-ounce) can
- ; unsweetened coconut
- ; milk, chilled
- ; (available at
- ; Asianmarkets)
- 1 1/2 ts Thai green or red curry
- ; Asianmarkets), up
- ; to 2
- 1 lb Medium shrimp; (about 24),
- ; 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
Preparation
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.
