Ingredients

• 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.

Instructions

1. 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.

2. Add the curry paste and cook the mixture, whisking, for 1 minute.

3. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.

4. 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.

5. 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.

6. 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.

7. Sprinkle the dish with the coriander and serve it with the rice.