This recipe takes advantage of off-the-shelf Thai curry paste, of which there are many varieties. Look for them in Asian markets, in the “ethnic food” aisle, or online. Kaffir lime leaves are also available fresh or frozen in Asian markets or (like me) you can grow your own if you’re in a climate that is tolerant of citrus. Galangal is a relative of ginger used extensively in Thai cooking. Its thin skin means it doesn’t need to be peeled. You can use this same recipe approach for all kinds of fish, chicken, or pork.
Peel and devein the shrimp, brine if you like, and set aside. Combine the coconut milk, curry paste, and lime leaves in a sauce-pan, and bring to a boil. Whisk the mixture to dissolve the curry paste and simmer for 5 minutes or until the sauce is slightly thickened. Discard the lime leaves and stir in the fish sauce, sugar, and spinach. Transfer to a blender and puree. Adjust the hot/salt/sweet/tart elements to your taste with additional curry, fish sauce, sugar, and lime juice. Set aside.
In a sauté pan or wok, heat
Steamed aromatic rice, such as jasmine or basmati
© 2004 John Ash. All rights reserved.