Thai Green Curry with Prawns Spinach

2008 Mar/Apr


Spice Paste

  • 2 fresh jalapeño or bird’s eye chiles, seeded and chopped
  • 1 stalk lemongrass, white part only, chopped
  • Handful of fresh cilantro
  • 3 garlic cloves, peeled and cut into chunks
  • 2 T. lime juice
  • 1 T. canola oil
  • 1-inch knob of fresh ginger, chopped
  • Canola, olive or sesame oil, for cooking
  • 1 c. cherry, grape or strawberry tomatoes, halved
  • 1/2 can light or regular coconut milk


  • 1 lb large raw shrimp or prawns, peeled, tails left on 1/2 bag of pre-washed baby spinach leaves, torn into pieces
  • Salt to taste
  • Steamed rice


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

Add a drizzle of oil to a large skillet 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 the spice paste and cook for another minute. (The rest can be served as a condiment, kept in the fridge or frozen for another meal.)

Pour in the coconut milk and bring to a simmer. Cook a minute or two to thicken a bit. Add the shrimp and spinach and cook 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 over rice. Serves 4.