Recipes|Featured Main
Coconut Prawn Green Curry
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 1 (14 ounces) can unsweetened coconut milk, chilled
- 2 teaspoons Thai green or red curry paste
- 1 pound medium shrimp (about 24), shelled and deveined
- 2 tablespoons fish sauce
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- ¾ pound spinach (about 1 bunch), coarse stems discarded, washed and dried
- 3 tablespoons chopped fresh cilantro
- Cooked jasmine rice to serve
- 1 (396.89g) can unsweetened coconut milk, chilled
- 8.52g Thai green or red curry paste
- 453.59g medium shrimp (about 24), shelled and deveined
- 25.56g fish sauce
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 340.19g spinach (about 1 bunch), coarse stems discarded, washed and dried
- 38.34g chopped fresh cilantro
- Cooked jasmine rice to serve
Light and fresh, with bright colors and flavor, this curry is a great option as the temperatures warm up. Adjust the amount of curry paste for the spice level you prefer.
Preparation
STEP 1
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.
STEP 2
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.
STEP 3
Add coconut milk and fish sauce and simmer, uncovered, stirring occasionally, for 1 minute, or until shrimp are just cooked through. Transfer shrimp with a slotted spoon to a bowl.
STEP 4
Add carrots and bell pepper to skillet and simmer for 5 minutes. Add spinach in batches, until each batch is wilted.
STEP 5
Return shrimp to skillet and simmer, stirring occasionally, for 1 minute. Sprinkle with cilantro and serve with jasmine rice.