(Keep It in Your Cupboard) Shrimp Basil Ginger Curry

STORY

This recipe is derived from one of my favorite Thai curry recipes. To save time, I use frozen shrimp and defrost it in a bowl of cold water. The recipe requires a few specialty items such as coconut milk, red curry, and fish sauce. Fish sauce is commonly used throughout Asia, and is a staple in my kitchen. It’s very pungent (be prepared!), but yields delicious, full-bodied flavor every time it’s used. I recommend keeping fish sauce in your cupboard whenever you crave Thai, Vietnamese or other Southeast Asian take out. In the time it takes to receive delivery, you’ll have a fresh, delicious meal!

RECIPE

• Prep Time: 5 – 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 20 – 30 minutes

TOOLS

• 1 sharp 8-inch knife
• 1 large cutting board
• 1 medium-size skillet
• 1 small pot
• tongs

INGREDIENTS

5 jumbo shrimp
1 small red onion
½ small red bell pepper
2 tbsp fresh basil (chopped)
1 tbsp fresh cilantro
1 inch piece of ginger
1 clove of garlic
1 small Thai chili pepper (seeds removed – carefully) – optional, if you like it hot!
1 tbsp olive oil
1 tbsp fish sauce
1  tsp of red Thai curry
1/2 can of coconut milk (freeze the rest to use later)
1 squeeze of fresh lemon or lime
1 sprinkle of sugar (optional)
2 inch piece of lemongrass (optional)
1 cup of wide rice noodles

METHOD

1. Remove skin from red onion and cut in half. Slice the onion along the side (creating thick julienne slices).
2. Remove the seeds from ½ a small red bell pepper. Slice along the width (creating thick julienne slices).
3. Place a medium skillet over medium-high heat. Add 1 tbsp of olive oil.
4. Once oil is hot, place onions and red peppers in the skillet, stirring occasionally with tongs. Chop chili pepper (optional) and add it to the skillet.
5. Allow onions and peppers to cook for about five minutes.
6. In a small pot, add 2 cups of water and bring to a boil. Once the water boils, add 1 cup of wide rice noodles.
7. While the onion and peppers are cooking, remove skin from garlic and ginger, and chop into fine pieces.
8. Remove shells from jumbo shrimp slicing the back and removing the
9. When onions are translucent, add the garlic and ginger on top of the onions and peppers. Cook for 1 – 2 minutes.
10. Add 1 tbsp of fish sauce, 1/2 can of coconut milk, a squeeze of fresh lemon (or lime), a 2 inch piece of lemongrass (optional), and simmer. Add water if sauce seems dry.
11. Add cleaned shrimp, 1 tbsp of cilantro, and 1 tbsp of fresh basil (reserve 1 tbsp of basil for garnishing). Cook for 2 minutes and then stir and cook for an additional 2 – 4 minutes.
12. Taste the sauce, and add a sprinkling of sugar if it needs sweetening.
13. Remove the noodles from the water with tongs, and place on a plate or in a bowl.
14. Spoon curry over noodles. Garnish with remaining basil.

Eat!

(Photo Credit: Matthew G. Piccolo)