Last night I made my version of shrimp curry. I can’t say that my version is all that different than every recipe you’ve probably seen for shrimp curry. Last night was the first time I’ve ever made the dish and I think a few tweaks might be in order. It was tasty, but there were two complaints at the table, which could be easily remedied. I served it over Texmati rice. I suppose jasmine rice would have been nice, but we had the Texmati.
I used a can of light coconut milk, some red curry paste, brown sugar, fish sauce, shrimp, green beans, red bell pepper and topped the curry with thinly sliced lemongrass and serrano pepper. I was too lazy to walk out to the garden to pick some basil leaves and I really should have gotten my butt in gear. I missed the taste of basil.
The better-half didn’t like the rawness of the green beans–they only cooked for 5 minutes. So I think next time I’ll blanch those for a few minutes and then throw them into the pan with everything else.
To recap: go get the basil and cook those green beans a little longer.
