Salad Shrimp Red Curry

Tonight I was cooking for myself and I wanted something delicious and different. I decided to make curry when I was in the store and gathered together the ingredients. One of my downfalls is that I can never remember what I have at home in the pantry and tend to buy some ingredients over and over again. Such as coconut milk. I thought I had some but was so unsure I couldn't risk it.  I had some. Conveniently  the kind I bought had the curry recipe on the back!

This is pretty much the fastest meal you can make. It takes 10 minutes and you can cut down on any "prep" work if you have to by using frozen vegetables and ready to eat rice. It says this serves four, and that's probably about right if you aren't starving.




1 package Uncle Ben's Jasmine Microwavable readu rice (2 packages for 4 people)
1 red bell pepper, sliced thinly lengthwise and then cut in half
1/2 C sugar snap peas
1 can lite coconut milk
1 T brown sugar
2 T red curry paste
1lb cooked salad shrimp (and shelled if the shells are on)
2 T fish sauce (or I think you could easily use the same amount of soy sauce)
4 basil leaves (optional)

1. In a large skillet or walk bring the coconut milk to a simmer over medium heat
2. Add curry paste and brown sugar and stir. Bring to a boil, reduce heat to medium and simmer 5 minutes
3. Add vegetables and cook 3 minutes
4. Microwave the rice for 90 seconds (or read the directions) and at the same time add the shrimp to the curry.  The shrimp is already cooked so you are just warming it
5. Add fish sauce & basil, stir
6. Serve the curry over rice

Lamb & Carrot Curry

Last night I purchased 5 lamb shanks for $10. I thought it was a pretty good deal for lamb. Little did I know you are supposed to use lamb shanks in slow-cooked recipes because they are tough and fatty. However, I didn't do that. I grilled 2 shanks and they were not tough but instead delicious.

And what to do with the rest? Today I chopped two up into little pieces and made some quick and easy curry! I highly recommend this recipe. It is quick, easy, and you probably have most of the ingredients in your cupboard!

Lamb & Carrot Curry (serves 2 only, maybe 1 very hungry individual)
Ingredients
2 lamb shanks, trimmed and cut into small chunks
1 14oz can coconut milk
1/2 to 1 Tablespoon Thai red curry paste
1/3 cup chicken stock (for some reason they only had chicken broth so I used that)
handful of multicolored baby carrots (or two regular carrots coined)
dash Worcestershire sauce
dash soy sauce
1 T brown sugar
cooked rice for serving

Directions
1. Bring coconut milk and curry paste to a simmer in a large saucepan. Simmer 5 minutes.
2. Add all other ingredients except rice. Simmer for 10-15 minutes until carrots are tender and lamb is cooked through
3. Serve warm over rice. Curry will be slightly thickened.

Tried It...

Well, I ended up making the Crock pot Indian Curry recipe I mentioned in the entry below. It turned out okay, a bit bland. It definitely needed something else, I salted it & Jake used hot sauce. I wouldn't make this again...