Thai Green Curry with Tomatoes, Spinach and Shrimp

Thai Green Curry with Tomatoes, Spinach and Shrimp

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January 19, 2008

  • Makes: Serves 4.


2 fresh jalapeño or bird’s eye chiles, seeded and chopped

1 stalk lemongrass, the meaty parts chopped

a handful of fresh cilantro

3 cloves garlic, peeled and cut into chunks

2 Tbsp. lime juice

1 Tbsp. canola oil

1 Tbsp. grated fresh ginger, or about a 1” knob, cut into chunks

Canola, olive or sesame oil, for cooking

1/2 pint cherry or strawberry tomatoes, halved

1/2 can light or regular coconut milk

1 lb. large raw shrimp or prawns, peeled with the tails left on

1/2 bag of pre-washed baby spinach leaves, torn into pieces

salt, to taste

steamed rice, to serve over


1Combine the jalapeño peppers, lemongrass, cilantro, garlic, lime juice, oil and ginger in a blender and pulse until you have a sort of paste.

2Add a drizzle of oil to a large skillet and set it over medium-high heat. Add the tomatoes and cook for a few minutes, until they release some of their juices and start to brown and soften. Add about half of the green spice paste and cook for another minute. (The rest can be set on the table as a condiment, kept in the fridge or frozen for another meal.)

3Pour in the coconut milk and bring to a simmer. Cook for a minute or two, to allow it to thicken a bit. Add the shrimp and spinach and cook for about 2 minutes, until the spinach wilts and the shrimp turn opaque. Remove the pan from the heat immediately, so that you don’t overcook the shrimp. Season with salt to taste and serve immediately over rice.


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