Ingredients

　　a 14-ounce can unsweetened coconut milk, chilled (available at Asian markets)

　　1 1/2 to 2 teaspoons Thai green or red curry paste (available at Asian markets)

　　1 pound medium shrimp (about 24), shelled and, if desired, deveined

　　2 tablespoons naam pla (Thai fish sauce, available at Asian markets)

　　2 carrots, sliced thin crosswise

　　1 red bell pepper, sliced thin

　　3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry

　　3 tablespoons chopped fresh coriander

　　cooked rice as an accompaniment

　　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.