Green Curry with Shrimp

I had never eaten, nor heard of curry until I was a high school exchange student to New Zealand.  Several people talked about curry, but I didn't have any idea what I was in for the first time I tried it.  I am pretty sure the first one I tried was a yellow curry, but to be honest it didn't leave an impression in my mind until much later.  Then I remember my first job out of college.  A coworker and I would go out to eat for Indian food as there was a restaurant not too far from work.  I tried all sorts of different dishes, but again only had yellow curry.  It wasn't until much later, when I was living in Germany, that I began to eat curries on a regular basis.  I think it may have been there that I tried red and green curry for the first time.  At least there it was memorable, but I never had the inclination to try to make it.  The local curry place was cheap and delicious, so why would I bother to try it out?

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.



Green Curry
Serves 4

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
1 lime

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.

Chicken Biryani American Style

Yet another cookbook with delicious recipes...this one came from Pam Anderson, Perfect One-Dish Dinners.  The recipe I based it on was Chicken Biryani American Style, though like most of my cooking I modified as I went along.

The recipe called this dish distinctly spicy, which I have to disagree with as I tend to like things spicier.  Next time I make this I will definitely make it spicier by  adding more red pepper flakes or add some other chile for more spice.  I would also recommend not adding the cashews as they do not reheat well and are rather chewy.  It is much simpler to add what you would like to each portion.

Serves3-4

1 pound boneless skinless chicken breasts cut into 1 inch chunks

2 Tablespoons butter

1/2 large onion, chopped

1 Tablespoon grated gingerroot

1/2 teaspoon red pepper flakes

1 Tablespoon curry

1/2 cup plain yogurt

1 Tablespoon fresh lime juice

1 cup basmati rice

1/2 teaspoon saffron threads

1/2 cup light coconut milk

1 cup chicken broth

1/4 roasted cashews

Generously sprinkle chicken with salt and pepper; set aside.  Heat half the butter in a large skillet over medium heat.  Add half of the onion, ginger and pepper flakes and cook until tender, about 5 minutes. Add curry powder and continue to cook until fragrant, about 1 more minute.  Add chicken and stirring constantly and until it looses its raw color.  Add yogurt and lime juice and cook until juice thicken slightly.  Transfer chicken mixture to bowl.  Wipe out pan and return to heat.

Heat other half of the butter, remaining onion and cook, stirring until soft (about 5 minutes).  Stir in rice and saffron.  Then stir in coconut milk, 1/2 of the chicken broth and a little salt.  Cover and bring to a simmer, about 15 minutes or until liquid is absorbed.

Heat oven to 375F and pour about 1/3 of the chicken mixture into a medium bowl.  Spread remaining rice evening over the bottom of the skillet.  Pour chicken and juices over rice in skillet and then top with remaining rice.  Pour second half of chicken broth over rice and cover the pan with foil.  Bake until heated through and rice starts to crust around the edges, about 30 minutes.  Remove from over, sprinkle with cashews and serve.