Shrimp for dinner tonight, but what do do. It was a toss up between puttanesca and green curry. Green curry won.
I'm also working on my food photography, so please bear with me. 
I pretty much just made this up. I think it would be great with broccoli added or with chicken as the protein. But, Patrick doesn't like broccoli and the shrimp was already out, go bell pepper and green beans it is. 
Remember, I don't really measure, so use your judgement.
Thai Love You, Shrimp (or chicken or tofu or whatever protein you want)
Green bell pepper in a large dice
Green beans -- fresh
Fresh grated ginger
1/2 onion sliced
Fresh garlic
1 fresh jalepeno
Can of coconut milk (I prefer light)
Chix broth
A blog of curry paste - to your taste
Green onions -- sliced
1 lime -- zested and juiced
Fresh cilantro
Shrimp
I started with a nice hot skillet with a little canola or veg oil. Add the onions and garlic first and cook for 2 minutes or so. Then add the peppers, beans, ginger cook for another 3-4 minutes. Add one cup of coconut milk and about 1/2 cup of chix broth. This is when I added a blob of red curry paste. I thought I had green, but didn't so use what you have. Bring this to a boil and give it about 3-4 minutes to reduce. Add in the shrimp and cook for just 2 minutes or so until the shrimp turn pink. Add everything else and it's dinner!!
Make sure you don't over cook your shrimp. They'll get tough in a flash, so keep an eye on them. 
I served this with Coconut Jasmine Rice
1 1/5 cups jasmine rice
Three cups of liquid -- I used the remainder of the coconut milk and made up the difference with chix broth
I also tossed in a handful of unsweetened, dried, flaked coconut in also.
Just cook this as you would your regular rice. It was great!!
This meal took me about 25 minutes from start to finish, including chopping all of the veggies and peeling the shrimp. Wow! It was so tasty and fast. Rich and flavorful, but still really light. The rice was stellar, too! Coconutty with a little crunch from the flaked coconut. I will definitely make this again and I'm not sure there's anything I would change about it. you can use any veggies that you like, but the peppers and green beans really stood up well.
The pictures aren't great, but they're getting better.
Tuesday, March 18, 2008
Thai Love You, Shrimp
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10 comments:
THAT looks wonderful, Geggie and the pics are VERY GOOD. You are being modest!!
That looks sooo good!
Yummers! I have always wanted to make coconut rice.
This looks fabulous, and I'm with Cherrye--your photos are great! They got me drooling ;)
Thanks Cherrye and Michelle -- I'm trying to get better at my photos, they're not horrible, but ther's definite room for improvment.
Bridge -- I'm sad there are no leftovers.
Sizzle -- I do have leftovers of the rice...a tasty snack.
that looks really good; i'd eat some, and i just finished lunch 4 seconds ago. i always order green curry in - why don't i do this at home? it looks simple, and 3x better than take out.
OOOOOH! Yum! Those shrimp look wonderful, Geggie! I must try your recipe!
That looks so good! And the picture of the final dish is great and has got me hungry! Thanks for sharing the recipe - I'm going to try it. :) (And I like recipes that call for some of my own measurments - it's more fun that way.)
That looks totally yummy!
Michelle -- it was fabulous! I don't know why I've never made this before, i usually make red curry.
Robin -- let me know what you think if you do make it.
GoG -- it matches your name!!
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