Coconut Green Curry Shrimp with Spinach
Elevate your dinner experience with this delightful Coconut Green Curry Shrimp with Spinach, a vibrant dish that embodies the essence of Thai cuisine. Featuring succulent shrimp nestled in a creamy and aromatic coconut curry sauce enriched with fresh vegetables and herbs, this recipe is not only delicious but also quick to prepare. Perfect for weeknight dinners or special occasions, serve it over fluffy jasmine rice for a complete and satisfying meal that will surely impress your family and friends.
4
Servings
225
Calories
9
Ingredients
Ingredients
unsweetened coconut milk
14 ounces (chilled)
Thai green curry paste or red curry paste
1.5-2 teaspoons
medium shrimp
1 pound (shelled and deveined if desired)
nam pla (Thai fish sauce)
2 tablespoons
carrots
2 (sliced thin crosswise)
red bell pepper
1 (sliced thin)
spinach
3/4 pound (coarse stems discarded, washed, and spun dry)
fresh coriander
3 tablespoons (chopped)
cooked rice
as needed (for serving)
Instructions
1
Begin by separating about 1/3 cup of the thick coconut cream from the top of the chilled coconut milk can. In a large heavy skillet, cook this cream over moderate heat for 2 to 3 minutes, stirring continuously until it slightly thickens.
2
Add the chosen Thai curry paste (green or red) to the skillet and cook for 1 minute, whisking thoroughly to ensure it blends into the coconut cream.
3
Introduce the shrimp to the skillet and cook over moderately high heat, stirring frequently for about 1 to 2 minutes, until the shrimp have turned a vibrant pink color.
4
Pour in the remaining coconut milk and add the nam pla (fish sauce). Let the mixture simmer uncovered for about 1 minute, stirring occasionally until the shrimp are just cooked through.
5
Using a slotted spoon, remove the shrimp and place them in a bowl. Add the sliced carrots and red bell pepper to the skillet and allow them to simmer for 5 minutes, becoming tender.
6
In batches, stir in the fresh spinach until it wilts down, and then return the cooked shrimp to the skillet. Simmer the entire mixture for 1 more minute, stirring occasionally.
7
Finish with a garnish of freshly chopped coriander, and serve hot with cooked jasmine rice on the side to soak up the delicious curry sauce.
Nutrition Information
7.5g
Fat
22.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Green Curry Shrimp with Spinach?
It is a vibrant Thai-inspired dish featuring succulent shrimp in a creamy coconut curry sauce with fresh spinach, carrots, and bell peppers.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the main ingredients for this curry?
The main ingredients include unsweetened coconut milk, Thai curry paste, medium shrimp, fish sauce, carrots, red bell pepper, and spinach.
Can I use red curry paste instead of green?
Yes, the recipe allows for either Thai green curry paste or red curry paste depending on your preference.
How many calories are in one serving?
Each serving contains approximately 225 calories.
What is the protein content per serving?
There are 12.5 grams of protein in each serving.
How much fat is in this dish?
The recipe contains 7.5 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving has 22.5 grams of carbohydrates.
Why should the coconut milk be chilled?
Chilling the coconut milk allows you to easily separate the thick coconut cream from the top, which is used to start the cooking process.
How do I start cooking the coconut cream?
Cook 1/3 cup of the thick cream in a large skillet over moderate heat for 2 to 3 minutes until it slightly thickens.
How long should I cook the curry paste?
The curry paste should be whisked into the coconut cream and cooked for 1 minute.
What is the initial cooking time for the shrimp?
Cook the shrimp for 1 to 2 minutes over moderately high heat until they turn a vibrant pink color.
What is nam pla?
Nam pla is Thai fish sauce, which provides a savory, salty depth to the curry.
How should the carrots be prepared?
The carrots should be sliced thin crosswise to ensure they cook evenly.
How long do the vegetables need to simmer?
The carrots and red bell peppers should simmer in the coconut milk for 5 minutes.
How do I add the spinach to the skillet?
The spinach should be added in batches, stirring until each batch wilts down.
When do I return the shrimp to the pan?
Return the shrimp to the skillet after the spinach has wilted, then simmer for one more minute.
What kind of rice is recommended for serving?
The dish is best served with fluffy jasmine rice to soak up the aromatic sauce.
What garnish is suggested for this recipe?
The curry is garnished with 3 tablespoons of freshly chopped coriander.
How much shrimp is needed for this recipe?
The recipe calls for 1 pound of medium shrimp, shelled and deveined.
How much curry paste is required?
You will need 1.5 to 2 teaspoons of Thai curry paste.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is tagged as a quick recipe and is designed for easy preparation on busy nights.
What type of cuisine does this dish represent?
This dish represents Thai and Asian cuisine.
How much spinach is used in the recipe?
The recipe requires 3/4 pound of spinach with coarse stems discarded.
How much fish sauce should I add?
The recipe uses 2 tablespoons of nam pla (fish sauce).
Can I use red bell pepper instead of other colors?
Yes, one sliced red bell pepper is specifically recommended for this recipe.
Is the dish considered healthy?
Yes, it is tagged as a healthy recipe due to its high vegetable content and moderate calorie count.
How many ingredients are in this recipe in total?
There are 9 specific ingredients listed for this dish.
Should the skillet be covered while simmering the coconut milk?
No, the mixture should simmer uncovered for about 1 minute before removing the shrimp.
What is the best way to clean the spinach?
The spinach should be washed thoroughly and spun dry after removing coarse stems.