Thai Shrimp & Spinach Curry

• 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.

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 saute 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.

unsweetened coconut milk, thai green curry, shrimp, fish sauce, carrots, red bell pepper, spinach, fresh coriander, rice

Taken from www.food.com/recipe/thai-shrimp-spinach-curry-79462 (may not work)