I did something so stupid yesterday. I made my grocery list and went to the Store, where I filled my cart with the appropriate produce required for this dish. When got to the seafood counter, I realized that I had miss-read the sale ad – the shrimp I actually needed for this recipe were not the ones that were on sale. DOH! I ended paying $15.00 – not exactly in keeping with the frugal theme of this ‘here blog.
I nearly scrapped the whole thing, but earlier I had run into a friend (and loyal FFF reader) who asked (as she always does, ‘cause she’s really sweet), “What’s for dinner tonight??” When I told her about the curry, she said she couldn’t wait to read about it. I couldn’t let her down! Let’s just don’t breathe a word to the Hub. We don’t want him blowing a gasket over the high cost of shrimpies… although truthfully, he probably wouldn’t mind because he loves this dish as much as I do!
Sometimes I just get such a hankerin’ for this curry! When the craving gets to me, I can scarcely think of anything else. It’s an illness. I’m seeking help. Thank you for your concern.
With pungent red curry paste and salty fish sauce, it’s much more of a Thai inspired dish than an Indian one. Loaded with spinach, red bell peppers, and carrots, this dish will help you channel your inner Popeye, improve your eyesight, and feel more…worldly. In the best possible way. I hope I’m allowed to make those claims.
OH! I almost forgot. Before I run along, I want to remind you to stop in for the one-day meat and seafood sale TODAY! In an effort to redeem myself for the whole full-price-shrimp-debacle, I’m planning on stocking up on all kinds of bargains!
SHRIMP CURRY WITH SPINACH
- 1 14 oz. can unsweetened coconut milk, chilled (find this on the bottom shelf of the ethnic aisle)
- 1 ½ – 2 t. Thai red curry paste (a few shelves above the coconut milk)
- 1 lb. medium shrimp (I used 1 ½ lbs.), peeled and deveined
- 2 T. naam pla (Thai fish sauce, also in the ethnic aisle)
- 2 carrots, peeled and sliced thin crosswise
- 1 large yellow onion, peeled and sliced thin
- 1 red bell pepper, seeded and sliced thin
- 1 bag baby spinach
- 3 T. chopped fresh cilantro
- 1 T. chopped fresh basil (optional, I had it on hand so I threw it in)
- Hot cooked basmati rice as an accompaniment
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 – 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 – 2 minutes, or until the shrimp turn pink. Add the coconut milk and the fish sauce 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, onion, and bell pepper, and simmer the mixture for 5 minutes. Add the spinach, stirring until it is wilted. Return the shrimp to the skillet and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the cilantro and basil, and serve it over the rice.Featured, Fresh, Frugal, Fabulous | November 10th, 2009