Best Spinach And Coconut Shrimp Curry 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

Coconut Curry Shrimp image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

Thai Shrimp and Spinach Curry image

Yield Serves 4

Number Of Ingredients 9

a 14-ounce can unsweetened coconut milk, chilled (available at Asian markets)
1 1/2 to 2 teaspoons Thai green or red curry paste (available at Asian markets)
1 pound medium shrimp (about 24), shelled and, if desired, deveined
2 tablespoons naam pla (Thai fish sauce, available at Asian markets)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
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.

Spinach and Coconut Shrimp Curry image

Provided by barbara lentz

Categories Seafood

Time 25m

Number Of Ingredients 12

2 Tbsp canola oil
2 medium red onions fine diced
6 clove garlic minced
1 inch piece ginger grated
1 tsp each ground cumin, coriander, turmeric, and curry powder
1/2 tsp chili powder
3 Tbsp tomato paste
14 oz can coconut milk
6 oz fresh spinach
1 lb large shrimp peeled and deviened
2 Tbsp sugar
salt to taste

Steps:

1. Heat oil in large saucepan. Add onions, garlic, and ginger. Cook 3 minutes.
2. Add spices cook 1 minute.
3. Add tomato paste cook 2 minutes.
4. Add coconut milk and bring to a boil. Reduce heat and add spinach and cook 2 minutes.
5. Add shrimp, sugar, and salt and cook until shrimp are done.
6. Serve over rice or noodles