Super Quick Curry

Without meaning to, I find myself coming back to this recipe time and again for quick, satisfying weeknight dinners.  Every few weeks it ends up on the menu but  I can’t say that I’m especially sad about that.  The Mistah and I both like it.  It’s ridiculously easy.  And it’s quite adaptable to whatever protein you happen to pick up at the store or have stashed in your freezer.

There’s only one word of caution that I will offer.  If you are using bagged frozen seafood, be sure to put the bag in a bowl while it defrosts in the refrigerator.  I don’t know why, but the last few times I’ve made this, my bag of frozen seafood has leaked.  And there is nothing I like less than cleaning up shrimp or scallop juices from the glass shelf of the Fridigaire.

Super Quick Curry

Adapted from Jaden Hair’s 10 Minute Shrimp Curry

BAH Note:  I most often use shrimp or bay scallops when I make this but don’t think that’s all you can use.  Chicken, pork, or tofu would work well in this dish.  I have also been known to throw a tablespoon or so of smooth peanut butter into the pot to give the sauce a little something unexpected.

  • 1 tablespoon vegetable oil
  • 2 tablespoons mild curry paste
  • 1/8 teaspoon red chili paste
  • 1 can coconut milk
  • 1/2 – 1 tablespoon fish sauce (optional)
  • 1 to 2 red bell peppers, diced
  • 1 pound shrimp (peeled) or bay scallops
  • juice of 1 lime (optional)

Heat the oil in a large saucepan or dutch oven over medium high heat.  Add the curry paste and chili sauce, stir, and cook for about 30 seconds until the spices become fragrant.  Add the shrimp or scallops and cook until they are mostly cooked through.  Add the coconut milk and stir to combine.  Cook for another 5 minutes until your shrimp or scallops are just cooked through.  Taste for seasoning and add fish sauce and lime juice if using.  Ladle into bowls and enjoy.

{printable recipe}

Flashback Friday – Home Again, Home Again

Flashback Friday

The following originally appeared on 10/29/08 at Exit 51.

Home Again, Home Again

Jiggity jig.  New York was a whirlwind.  I managed to find all my destinations without getting lost.  It helped that I really didn’t venture too far from Times Square.  Like a homing pigeon, I could always find my way back to the red tkts steps.  So I gave myself a gold star for that. Continue reading “Flashback Friday – Home Again, Home Again”

Mushroom Barley Soup

I’ve got mixed feelings about this soup.  I want to like it more than I did.  But the recipe I used called for way too much barley.  It was fine the first day, straight from the pot.  But as it sat in my refrigerator, the barley absorbed nearly all the liquid.  I also didn’t like the texture of the dried mushrooms I used.  And I swear they had an almost tobacco like flavor. Wow, when I think about it that way, I didn’t really like much about this soup at all.

The thing is that I have a Hearty Mushroom Soup that I know I like way better.  So why am I even bothering to tell you about this one?  Honestly, the only reason for this post is the fact that I really like the photo.

Note to self:  The next time you have a hankering for mushroom barley soup, take the recipe you know you like, cook up 1/4 cup of barley separately, and add it after the soup has cooked and been blitzed.  You’ll be much happier.