Best Shrimp And Spinach With Tomato Curry Over Naan Recipes

Thai Shrimp & Spinach Curry image

Provided by PollyB

Categories Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can unsweetened coconut milk, chilled (available at Asian markets)
1 1/2-2 teaspoons thai green curry paste or 1 1/2-2 teaspoons red curry paste (available at Asian markets)
1 lb medium shrimp, shelled and,if desired,deveined (about 24)
2 tablespoons nam pla (Thai fish sauce, available at Asian markets)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 lb spinach, coarse stems discarded and the leaves washed well and spun dry (about 1 bunch)
3 tablespoons chopped fresh coriander
cooked rice, as an accompaniment.

Steps:

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.
Add the curry paste and cook the mixture, whisking, for 1 minute.
Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
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.
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.
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.
Sprinkle the dish with the coriander and serve it with the rice.

Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21

Shrimp and Spinach with Tomato Curry Over Naan image

Yield Makes 4 main-course servings

Number Of Ingredients 8

4 frozen tandoori naan, such as Green Guru or Deep brands (do not thaw)
1 lb peeled and deveined medium-large shrimp (26 to 30 per lb)
1/4 teaspoon salt
3 tablespoons unsalted butter
1 teaspoon chopped garlic
1 (14 1/2 oz) jar Patak's Rich Tomato & Onion Cooking Sauce (Dopiaza)
3/4 cup water
1 (5- to 6-oz) package fresh baby spinach leaves (6 to 7 cups)

Steps:

Put oven rack in middle position and preheat oven to 400°F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.
Meanwhile, pat shrimp dry and sprinkle with salt. Melt butter in a 12-inch heavy skillet over moderately high heat, then transfer 1 tablespoon melted butter to a small bowl. Add garlic and shrimp to skillet and sauté over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes. Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes. Stir in spinach until just wilted. Season with salt and remove from heat.
Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.