Thai Shrimp And Spinach Curry

This was originally found in a Gourmet magazine, but I've changed so much about it, it's mine now.

Thai Shrimp And Spinach Curry

Original Recipe found in Gourmet – 1993 – But revised.
Serving Size : 4 Preparation Time :0:20


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces coconut milk
1 tablespoon Thai green curry paste
1 pound shrimp – cooked, shelled, deveined
1 tablespoons naam pla (fish sauce)
1 red bell pepper – chopped into ½" squares
3/4 pound spinach -- stems removed
¼ cup fresh cilantro -- chopped
cooked rice
1 cup basmati rice – uncooked
2 cups water

Bring the water to a boil while you rinse the basmati rice in water in a strainer.
Add the rice to the water and bring back to boil. Reduce heat and let simmer about 10 minutes. You can begin to make the shrimp sauce when the rice is almost done.

Spoon about 1/3 cup of the coconut milk and in a large heavy skillet cook it 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 remaining coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute.

Add the shrimp and the bell pepper; simmer the mixture over moderately high heat, stirring, for 5 minutes until the sauce thickens a little and the shrimp are heated through. Add the spinach, stirring until it is wilted. Add the cilantro.



(this is what it looks like before you add the rice)

Add the cooked rice to the shrimp sauce and mix well. Serve.