Spinach And Red Pepper Thai Curry Recipes

SPINACH AND RED PEPPER THAI CURRY

Steps:

• First cook the rice. Rinse the grains and then place in a medium pan. Cover with about double the amount of water. Cook over a high heat, bringing to the boil, cover, then turn to a simmer. Cook for about 15 - 20 minutes. Drain and fluff with a fork. reserve until later.
• Whilst the rice is cooking. Peel and loosely chop the onion, ginger, red chilli and garlic. Place them in a blender along with 2 tablespoons of water. Blitz until the ingredients have reached a smooth consistency.
• Heat the sunflower oil in a large frying pan, over a medium heat. Add the onion mixture and fry for about 5 minutes. Whilst the onions are cooking, halve and slice the red pepper, discarding the pith and stem. Add the curry paste and red pepper to the pan. Stir the contents until the paste and onion evenly coats the pepper. Fry for a further few minutes.
• Combine the creamed coconut with 500 ml of boiling water and then pour into the pan. Bring the contents to the boil, then turn down to a simmer. Cook for about 10 minutes or until the sauce has thickened. Remove the pan from the heat and stir spinach into the sauce until it begins to wilt.
• Chop the carrots into small batons and slice the spring onions. Plate the rice and spoon a decent helping of the curry over it. Sprinkle the chopped carrots and spring onions over the top.

THAI SHRIMP & 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.