Monthly Archives: August 2008

I’ve made this a few times this summer. The shrimp cook up deliciously, and the whole meal is pretty fast and filling. Its pretty spicy, so you might want to use less curry paste if you don’t like your food very hot.

2 T oil
2.5 t. minced garlic
1 t. minced ginger
2 T red curry paste
1/2 onion, chopped
1 can light coconut milk
2 t. sugar
2 T. fish sauce
1 can bamboo shoots
7 oz baby spinach
1 lb. medium shrimp, peeled and tails removed

1. Heat oil in a large pot. Add garlic, onion, ginger, curry paste. Cook about one minute. Add coconut milk, sugar and fish sauce. whisk until smooth. Simmer for 5 minutes.

2. Slowly stir in bamboo shoots and spinach. Stir until all of the spinch has wilted into the sauce. Add shrimp. Cook about 7 minutes, until shrimp is cooked through.

Serve with rice. 4 servings.