Best 4 Thai Shrimp Spinach Curry Recipes
Thai shrimp spinach curry is a flavorful and fragrant dish that combines the zesty flavors of Thai cuisine with the health benefits of spinach and shrimp. With origins in Thailand, this curry is a delightful symphony of flavors and textures, sure to please even the most discerning palates. The aromatic blend of spices and herbs, such as lemongrass, galangal, and kaffir lime leaves, infuses the dish with a distinct Thai essence. The addition of tender shrimp and fresh spinach provides a delightful contrast in texture, while the creamy coconut milk adds a touch of richness and smoothness. Whether you're a seasoned culinary enthusiast or a novice cook looking to explore new flavors, this article will guide you through the steps of creating an authentic and delicious Thai shrimp spinach curry at home.
Here are our top 4 tried and tested recipes!
THAI SHRIMP CURRY
Thai shrimp curry is made in one pot in under 30 minutes. Tender succulent shrimp and vegetables in a spicy, rich coconut green curry sauce. The Thai curry is delicious served over jasmine rice to soak up the sauce.
Provided by Cheryl
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- SAUTE AROMATICS: In a large skillet, heat oil to medium heat. Add onion and saute for 3 minutes until translucent. Add garlic and curry paste and continue to cook for 1 minute.
- START SAUCE AND VEGETABLES: Add coconut milk, water, red pepper, carrots, fish sauce (if using), sugar and lime zest. Gently simmer for about 3 minutes.
- COMPLETE THAI SHRIMP CURRY: Add spinach, mushrooms, green onions and shrimp. Stir to combine. Cover and gently simmer 3-4 minutes (depending on size of shrimp) until shrimp turn pink. Don't overcook shrimp or they will become rubbery.
- GARNISH AND SERVE: Garnish with cilantro (or parsley) and lime wedges or a squeeze of lime juice. Serve with white rice, brown rice or rice noodles.
Nutrition Facts : Calories 407 kcal, Carbohydrate 16 g, Protein 28 g, Fat 27 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1010 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
THAI SHRIMP AND SPINACH CURRY
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.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
THAI SHRIMP CURRY
This is so easy to throw together. I have been able to get this on the table pretty fast when I've had unexpected company, and it is a big hit. I like to serve it over couscous or basmati rice. (Make sure you use unsweetened coconut milk, not sweetened coconut cream.)
Provided by JackieOhNo
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick skillet, heat oil over medium heat.
- Add onion and pepper; cook 5 minutes.
- Add curry, ginge3r and salt; cook 5 minutes.
- Add tomatoes and milk.
- Bring to a boil. Reduce heat; add shrimp and cilantro.
- Cook, stirring, until shrimp are opaque, about 5 minutes.
- Stir in peas.
- Serve over couscous or rice.
Tips:
- For a more authentic Thai flavor, use a blend of green, red, and yellow bell peppers.
- If you don't have fish sauce, you can substitute soy sauce.
- To make the curry spicier, add more red curry paste.
- If you don't have fresh spinach, you can use frozen spinach.
- Serve the curry with rice, noodles, or bread.
Conclusion:
This Thai shrimp spinach curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, spinach, and curry is flavorful and satisfying. This curry is also a good source of protein, vegetables, and healthy fats. So next time you're looking for a quick and easy meal, give this Thai shrimp spinach curry a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love