Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, September 4, 2018

Shrimp Curry

Just because it comes in a can, doesn’t mean it can’t be as good as a restaurant. Maesri curry paste from Thailand is the real deal, and if they have it in Warren, VT they must have it at your local market.

The dish comes together quickly, so it’s best to prep everything first. Start by coarsely chopping a medium sweet onion and a large handful of cilantro, peel the shrimp, shuck and cut the corn from the cob, open up a can each of red curry paste and coconut milk, and get some salted water boiling for the rice noodles.

Here we go, in a large heavy pot, saute the onion until translucent, then add the corn. After a few minutes add the coconut milk and red curry paste, then simmer for another five minutes. If it isn’t spicy enough, add some Sriracha to taste.

Next, throw your rice noodles into the boiling water, shut the heat, and let stand until they’re tender and drain. While the noodles are cooking, add the shrimp and cilantro to the curry sauce and continue to simmer until the shrimp are cooked though…it doesn’t take long. Throw some tomatoes in too if you have them, it is the season.

Serve over the noodles with plenty of sauce.

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