Curry in a Hurry

Everybody enjoys a good Thai curry once in a while; even the ones who haven’t tasted it love it, they just don’t know it yet. It’s as comforting as a bowl of soup and it has that lovely little Asian kick to it. It is simply delicious; voilà tout.

You’re probably thinking that it must be really hard to make and that if you ever tried to cook a curry, it would taste like liquid soap. Wrong again my friend! This curry recipe is really quite simple, even though the ingredient list is a little long. None of these ingredients are the kind you can only find in Asian grocery stores; I bought mine at a very Western grocery store. Make sure to make enough to have leftovers! It makes a delightful packed lunch for the next day.

There’s a big debate on whether or not coconut milk is good for you or not. The truth is that it has TONS of saturated fat , which is not for your health. That being said, millions of people in the world swear by it, so there definitely are benefits to using it. If you can find light coconut milk, it will make this dish healthier. If not, just don’t make it everyday. That being said, I still consider it as being healthy, so don’t worry too much about it.

Quick tip: if you’re ever wondering what the health benefits of certain foods are, check out Livestrong. It’s a wonderful website that gives you tons of information of various nutrients and exercises! The best part is that there is a list of references at the end of each article, so you know that they’re not making this stuff up!

Thanks to the amazing Nigella Lawson and her cookbook, Nigella Express. She has tons of quick recipes for busy busy bees. It’s an excellent investment!

Ingredients

1 tbsp. vegetable oil

1 tsp. toasted sesame oil (you need this if you want it to taste amazing)

1 onion, chopped

1 ½ tbsp. red Thai curry paste

½ 400 ml can of coconut milk

250 ml chicken broth

2 tsp. fish sauce

2 sweet potatoes, chopped in cubes

1 cup butternut squash chopped in cubes

1 package of frozen uncooked shrimp

1 tsp. lime juice

¾ cup diced mango

Before you can make the sauce, you must let your shrimp unthaw a little if you bought the kind with shells. Here’s how: place your shrimp in a large bowl and fill the bowl with cold water. Let them sit there for 15 to 30 minutes. Afterwards, get ready to have cold hands. Take each shrimp out of the bowl and remove the shell, and then put the shrimp back in the bowl. Yes, it will hurt.

            Heat your oils in a deep frying pan, and fry the onion for a minute. Add curry paste. Next, mix in the coconut milk, chicken stock, and fish sauce. Bring to a boil (wait until you see lots of bubbles); add butternut squash and sweet potato and simmer over the heat for 15 minutes. Make sure the pan is partially covered.

            Drain your freezing cold shrimp, pat them dry and add them in the pan. Now let the sauce come back to a boil. When that time comes, add the lime juice and mango; cook for one minute or until the shrimp are cooked. It is very important not to overcook shrimp because if you do, they will taste like rubber, and your friends will stop coming over. You have been warned.

You have now mastered the art of Thai curry preparation. Place your feast in a bowl, serve with rice or anything that comes to mind, and enjoy!

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