I’ve missed you all! These past two weeks have been hectic, but I’m happy to say we’re finally settled down into our new place. Our last major piece of furniture is being delivered tomorrow morning (new couch!), and then it’s just a matter of going through our remaining boxes. It’s weird having more space than you know what to do with, but I am lov-ing it.
We’ve gone from one small bedroom to three, from one bathroom to two, we’ve added a driveway, garage, and basement, and we’ve got windows galore! I never realized how much I missed natural light until it dawned on me that we’d been living in a cave for the last few years.
I haven’t spoken to John about this yet, but… come visit! I can’t wait to host our friends and family now that we actually have space.
Oh, I almost forgot! We acquired a second refrigerator that lives in the basement. I’m sure this is one of those situations where we’ll never be able to live without a second fridge again. Right now, the freezer is stockpiled with our leftover wedding cake (of which there is still a lot). I plan on making a bunch of freezer-friendly meals before the baby comes to help us transition during those first few weeks, and I’m sure the additional space in the basement will be highly welcomed.
But I know why you’re all here. You don’t actually care about our new house (though you should – it’s pretty awesome). You want food. Ask and ye shall receive.
A winner. That’s how I would describe this curry.
Not only does it taste like the real deal, it’s effortless. Well, as effortless as making curry can be. I won’t pretend to know whether this is authentic or not (I’m guessing “not” given that the ingredient list is relatively short…), but I will say that John and I just moved from a very heavily influenced Thai neighborhood, and after all the delicious foods we’ve tried, I would still label this “Thai” and happily eat it daily.
…unless I have another pregnancy and experience a similar aversion to Asian foods. In which case, get this the heck away from me.
But seriously, this is fantastic. And? It’s the first meal I cooked in our new kitchen. Our kitchen that is easily 3x the size of our old kitchen. That means 3x the storage space, 3x the counter space, and 3x the amount of windows and natural light. I am one happy little cook!
The only thing making me sad right now? I finished the remaining leftovers for dinner this evening.
In a medium bowl, toss the shrimp with salt, pepper, cayenne, and lemon juice. Give it a good stir, then cover and refrigerate for 15-20 minutes.
In a medium pot, heat the canola oil over high heat, then add onion and sauté for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, about 5-7 minutes.
Add the fish sauce and undrained tomatoes, then scrape up the browned bits at the bottom of the pan. Increase the heat to medium-high, then simmer for 5-10 minutes.
Add the coconut milk, stir, and bring to a boil. Add the shrimp and cook only until cooked through and pink, about 2-4 minutes, depending on their size. Toss in the chopped cilantro.
Serve over sautéed baby bok choy and jasmine rice.
For any vegetarians, consider substituting the shrimp with either Chinese eggplant (short, thin, and purple) or Thai eggplant (short, round, and green). I’d slice it into small pieces, then sauté in a little canola oil at an extremely high temperature with some garlic and ginger. Once cooked, add it to the finished curry. Don’t forget to add cayenne to the sauce, though! It’s what gives the dish a major kick.
If you’re a fan of Thai flavors, make this. Seriously.
Thai Coconut Curry Shrimp
*Slightly adapted from Mel’s Kitchen Cafe.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1-2 pounds extra-large shrimp, peeled and deveined
- 1 tablespoon canola oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon ground pepper
- 1 tablespoon fresh ginger, minced
- 1 tablespoon kosher salt
- 2 cloves of garlic, minced
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon fish sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 can coconut milk (light)
- 1 cup chopped fresh cilantro
- Jasmine rice
- Baby bok choy
- For the shrimp marinade: toss the shrimp with salt, pepper, cayenne, and lemon juice in a resealable bag or in a bowl. Cover and refrigerate for 15-20 minutes.
- Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes.
- Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
- Add the fish sauce and undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes.
- Add the coconut milk, then stir to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices. Simmer and cook until the shrimp are pink and just cooked through, about 2-4 minutes. Toss in the chopped cilantro.
- Serve over sautéed baby bok choy and jasmine rice with extra chopped cilantro for garnish.