So with the memory of these two really good curries in my brain, I searched for a good curry near where I live. There are a few that are decent, but I never realized how easy it is to make at home. This autumn I stumbled upon the cookbook Keepers. I read reviews and changed my mind about buying it, but finally around Christmas when I was experimenting with quicker dinners to prepare on weeknights, I decided to buy it. It is by Kathy Brennan and Caroline Campion. This Green Curry recipe is based off the one in their cookbook. If you like curry at all, I would give this recipe a shot as it is a quick weeknight meal, reheats well and tastes great.
1 tablespoon olive oil
2 1/2 tablespoons green curry paste
1 teaspoon anchovy paste
1 (13 oz) can coconut milk
1 tablespoon dark brown sugar
1 pound shrimp, peeled, deveined
1 red pepper, diced
2 scallions, sliced
Steamed rice (prepared, or at least started to cook before beginning the curry)
In a large skillet heat oil over medium heat. Add the curry paste and anchovy paste, cook until fragrant. Add the coconut milk and brown sugar. Stir to combine. Bring to a simmer and stir occasionally until the sauce starts to thicken. Add the red pepper and bring to a simmer. Add the shrimp and simmer until shrimp are nearly cooked. (Do not over cook the shrimp.) Stir in the scallions and a squeeze of lime juice. Recheck the seasonings. Serve with the steamed rice.
I have plans to add more vegetables to this curry as well like zucchini, and sugar snap peas. This also reheats well.