Thai Shrimp Curry

This is a standard favorite in my kitchen, and featured five years ago in this blog; time for a quick reminder and update. Quick and simple to prepare and oh so rich in Thai flavors. The coconut milk adds that richness so common in Thai curries. The red curry paste provides a base of tangy notes that are amplified by the garlic and ginger.

A key is not to overcook the shrimp or the broccoli, so they are tossed in at the end. Serve over your favorite rice or noodles.

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

1 bunch spring onions, rooted and cut to 1-inch pieces

1 jalapeño or fresno pepper, sliced

1-inch fresh ginger, minced

2 cloves garlic, peeled and minced

1 can coconut milk (I used Trader Joe’s coconut cream)

2 Tbsp favorite red Thai curry paste

1 Tbsp Asian fish sauce

2 cups broccoli flowerets

1 lb shrimp, peeled and deveined

palmful fresh cilantro, minced for garnish

1 lime cut into eighths

In a wok or large skillet, stir fry the onion and peppers in a dash of olive oil over medium-high heat for about 3-5 minutes, just to soften and begin to brown. Add the ginger and garlic and cook another 2 minutes, stirring often.

Add the coconut milk, curry paste and fish sauce, and mix well. Add the shrimp and broccoli and continue cooking just until the shrimp turn pink, about 2-3 minutes.

Serve over rice, or ramen noodles or rice noodles. Garnish with cilantro and lime.

Serves 4.

Cook’s note: If you can’t find spring onions, you could use green onions, but toss them in later with the shrimp and broccoli. Otherwise just substitute a yellow onion and it will be delicious!

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

Cuisine Eric

Search This Blog