Tuesday, February 19, 2008
The first cookbooks I owned after moving out on my own were Looneyspoons and Crazy Plates, both by Janet and Greta Podleski. If you're not familiar with the books, they are low-fat cookbooks filled with goofy cartoons and ridiculously-named recipes, most of which are fairly straightforward and some of which are bland and boring as heck. There are, however, many gems in both books and their worthy successor, Eat, Shrink and Be Merry. This shrimp curry is one of the ones I've made many times and always enjoyed. It is, sadly, known as On Golden Prawns. That does not make it any less tasty.
It's an easily customizable dish, too - you could make it a Thai curry by using red or green curry paste instead of the yellow Indian spices; you can add infinite different vegetables (I threw in a zucchini tonight, and it rocked) and serve it with rice or noodles. It comes together very quickly and makes leftovers - but not TOO many leftovers. In short, a good all-rounder. The only thing I would do differently in future is omit the cornstarch/water mixture that they add right at the end to thicken the sauce - I found it blunted the flavours a bit and wasn't really necessary. Go forth, my friends, and curry some shrimp!
On Golden Prawns (from Crazy Plates)
1 tsp canola oil
1 clove garlic, minced
1/2 cup onion, chopped fine
1 red bell pepper, chopped fine
1 tsp yellow curry powder
1 tsp ground cumin
3/4 tsp ground coriander
1 cup light coconut milk
1 tsp sugar
1 pound raw shrimp, shelled
In a large nonstick skillet, saute the garlic, onion and peppers in the oil over medium heat until they soften, 3-5 minutes. Add the spices and cook one minute longer. Add the coconut milk and sugar, bring to a boil, lower heat and simmer 2 minutes. Raise heat to medium-high, add the shrimp and cook 4-5 minutes or until shrimp are done, stirring frequently. Serve over rice or noodles. Makes 4 servings.