First, and more important than anything, I’m hoping you’re all safe and well.
I promised that this blog would feature a recipe using the red curry paste we made the last time we cooked together. Don’t forget to consider adding any uneaten (a more appealing word than leftover) cooked vegetables from your refrigerator to this dish. Use whatever you have that’ll help you extend meals to avoid food waste and unnecessary shopping excursions.
This recipe is loosely based on another recipe that was part of Fine Cooking Magazine’s curry paste feature. By the way, Fine Cooking is currently offering free access to its website, so be sure to check out what’s normally behind a paywall.
Red Curry with Shrimp and Vegetables
2 Tbs. coconut oil
¼ cup red curry paste (see previous blog), defrosted if frozen
2 cups unsweetened coconut milk
3 Tbs. fish sauce
2 Tbs. palm or brown sugar
One-15 oz. can baby corn, drained, rinsed, each piece cut in half lengthwise
1 medium zucchini cut into 1-inch x ½-inch strips
1 small sweet onion, coarsely chopped
1-1/2 lb. 16/20 shrimp, shelled and cleaned
4 cups cooked rice of choice, optional
1 Fresno or jalapeno chili, thinly sliced crosswise
2 scallions, thinly sliced crosswise
3 Tbs. coarsely chopped basil leaves
Any leftover vegetables from the refrigerator at room temperature (I had kabocha squash), optional
In a large skillet, combine the oil and curry paste over medium heat and constantly stir until the paste is fragrant, about 2 minutes. Add the coconut milk, fish sauce, and palm sugar. Bring to a boil, reduce to a simmer. Add the corn, zucchini, onion, and shrimp, and cook, stirring often until the shrimp turn pink and are cooked through, and the zucchini and onion are crisp-tender, about 5 minutes. Adjust the seasoning with more fish sauce or sugar to your liking.
Divide the rice, if using, between 4 bowls, ladle the curry over the rice, garnish with the chili, scallions, and basil leaves and serve.
Enjoy the recipe, stay safe, wash your hands, and hug your loved ones.