On our way to the first day of school, my son looked at me and said, “I think the moms are the only one’s happy that school’s starting,” I think he’s right. Outside of school everyone was catching up, taking pictures...We couldn’t control ourselves; we were the only ones who were happy. Here we go again…like summer never even happened; campus life begins. Tonight, spice it up. Let’s try shrimp curry over rice cooked in coconut milk.
I know I have vowed to go a more traditional route when presenting recipes to you but when I make curries it’s a little different. My Asian heritage lends itself to more of a feeling, a taste, a smell rather than a hard and fast recipe. I’ll try to go traditional but do everything per your taste. The dish will only be complete upon your liking.
For the curry:
3 cans of coconut milk
1 lb of deveined shrimp (you can have the fishmonger remove the tails if you so wish)
Red Curry paste
Turmeric
Sea Salt
Red Chili Flakes
Fish Sauce
Touch of Sesame oil for taste
Olive Oil
½ an onion – finely chopped
5 Yukon Gold potatoes, quartered
1 pint of grape tomatoes
Lime juice
Cilantro
Chicken Stock
In a large pot with the olive oil heating up, add the onions and a shake of salt. Cook on medium heat for 5 minutes. To the onions, add the curry paste, turmeric and a splash of sesame oil. Start with a few tablespoons of the spices and then go from there. Once the curry paste and turmeric have coated the golden onions add the coconut milk, lime juice, potatoes, tomatoes, salt (per your taste) and several generous pours of fish sauce. In a separate pan, sauté the shrimp with a drizzle of olive oil and a splash of lime juice. Once cooked, add the shrimp to the curry and let it simmer until all these sultry flavors are combined and the potatoes are cooked. Add more lime juice and fish sauce to your liking and if you choose to add extra liquid or thin out the curry, this is the time to add your chicken stock.
Rice:
Packaged rice and 2 cans of coconut milk
Cook your rice per package instructions. Substitute coconut milk for half the water needed.
Scoop the velvety rice into a large bowl. Pour the flavorful curry over it and top with chopped cilantro, a squeeze of lime juice and the spicy chili flakes. I have nothing more to say.
