Thai Shrimp Spinach Curry

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A wonderful thai dish with loads of flavor.

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Steps

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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.

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Add the curry paste and cook the mixture , whisking , for 1 minute.

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Add the shrimp and saut the mixture over moderately high heat , stirring , for 1 to 2 minutes , or until the shrimp turn pink.

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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.

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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.

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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.

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Sprinkle the dish with the coriander and serve it with the rice.

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Ingredients

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unsweetened coconut milk, green curry paste, medium shrimp, nam pla, carrots, red bell pepper, spinach, fresh coriander, cooked rice