Thai Shrimp and Spinach Curry

So we made this recipe one night and were too hungry and tired to do the photographing. It looks so pretty though and turned out to be so tasty that we decided we had to make it again for the blog. So this is our second round in the same week (which is a super rarity). We decided to do it again because we both agreed that it is definitely one of the top 10 recipes of all time that we've made. And that's saying a lot! It's simple (takes about 35 minutes) and is so flavorful. You have gotta try this one! We got the idea from a Gourmet Today cookbook, but made a few changes to liven it up and make it a bit more healthy. Enjoy!

Ingredients

• 1 cup uncooked Jasmine rice 
• 14-ounce can light unsweetened coconut milk
• 2 tsp red curry paste
• 1 pound medium shrimp, shelled and deveined
• 2 tablespoons fish sauce
• 2 carrots, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 jalapeno, chopped
• 1 red chili pepper, chopped
• 3/4 pound spinach (about 1 bunch)
• 1/4 cup cilantro

Directions

1. Prepare rice according to package instructions. Set aside and keep warm.
2. Meanwhile, pour about 1/3 of the coconut milk and in a large heavy skillet and cook over medium heat, stirring, for 2 minutes. Add the curry paste and whisk constantly for 1 minute.
   
3. Add the shrimp and sauté the mixture over medium-high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the remaining coconut milk and fish sauce. Simmer uncovered, stirring occasionally, for 1 minute (or until shrimp are cooked through).
   
4. Take out shrimp and place into a medium bowl.
   
5. Add carrots and bell pepper to the sauce in the pan, and simmer for 5 minutes. Add the spinach in batches, stirring until each batch is wilted.
   
6. Return the shrimp to the skillet, and simmer, stirring occasionally, for 1 minute. Serve over rice and top with cilantro.