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Thai shrimp and spinach curry from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • spinach
  • red peppers
  • carrots
  • cilantro
  • coconut milk
  • fish sauce
  • shrimp
  • jasmine rice
  • Thai curry paste

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Notes about this recipe

  • LaPomme on June 15, 2011

    Page 367. Green or red curry paste can be used. Initially, I used 2 tsp. of the red curry paste, and it was overwhelmed by the coconut. I added an extra teaspoon of the paste, and an extra dash of the fish sauce so that the coconut wasn't so prominent. A quick recipe that helped use up some peppers, spinach and carrots from the CSA.

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