Thursday, September 29, 2011
Curry in a Hurry
There's almost no point to making Thai food at home when you live in NYC. There are no less 18 Thai restaurants within a 10 block radius of my apartment. I took a Thai cooking class at ICE years ago and it was awesome, but I have yet to EVER make the recipes ever again! So why make a green curry at home? Because I need another way to make shrimp! Haven't you noticed how many posts I have on shrimp? They cook quickly and are tasty but I can't keep making garlic shrimp over and over again (but I do). And this green curry is not made like it was in my Thai class where we made the curry paste from scratch. I just bought the little jar o' paste at the grocery store. I don't think the addition of peas is authentic, but I like the slight sweetness paired with the spicy sauce. And the extra green looks purdy.
Shrimp Curry with Coconut Rice
Cooked basmati rice
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
1 small jalapeño pepper, minced
1 pound medium raw shrimp, peeled and deveined
Salt and freshly ground black pepper
1 medium onion, chopped
2 tablespoons minced fresh ginger
1 (14-ounce) can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1 cup frozen peas, thawed
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
Freshly ground pepper
1. In a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool. Sprinkle over the cooked rice.
2. In a large skillet, heat 1 tablespoon of the olive oil. Add the jalapeño and cook for one minute. Add the shrimp, season with salt and pepper, and cook 1 minute per side. Transfer to a bowl.
3. Add the remaining 1 tablespoon of oil to the skillet. Add the onion and the ginger and cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock, and curry paste and bring to a boil, stirring frequently. Simmer the sauce for 5 minutes, until thickened. Add the cooked shrimp, peas, 1/3 cup of the basil, 2 tablespoons of the cilantro and simmer until heated through, 2 minutes. Season to taste with salt and pepper.
4. Transfer to a serving bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro. Serve immediately with the coconut rice. Serves 4.