Coconut Prawn Green Curry

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  • 1 (14 ounce) can unsweetened coconut milk, chilled
  • 1 1/2 - 2 teaspoons Thai green or red curry paste
  • 1 pound medium shrimp (about 24), shelled and deveined
  • 2 tablespoons nam pla (fish sauce)
  • 2 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3/4 pound spinach (about 1 bunch), coarse stems discarded, washed and dried
  • 3 tablespoons chopped fresh cilantro
  • Cooked rice to serve


Spoon about 1/3 cup of thick coconut cream from top of coconut milk into a large, heavy skillet. Cook over moderate heat, stirring, for 2-3 minutes, or until slightly thickened.
Add curry paste and cook, whisking, for 1 minute.
Add shrimp and sauté over moderately high heat, stirring, for 1-2 minutes, or until shrimp turn pink.
Add coconut milk and nam pla and simmer, uncovered, stirring occasionally, for 1 minute, or until shrimp are just cooked through.
Transfer shrimp with a slotted spoon to a bowl.
Add carrots and bell pepper to skillet and simmer for 5 minutes.
Add spinach in batches, stirring until each batch is wilted.
Return shrimp to skillet and simmer, stirring occasionally, for 1 minute.
Sprinkle with cilantro and serve with rice.

Recipe from Central Market Shoreline - Culinary Resource Center
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