Thai Shrimp Curry (in a hurry)

While my mom was visiting from overseas, a friend of my husband and I came over and cooked an incredible meal. When he first mentioned it, I thought it would be ridiculously complicated and therefore would not ever attempt to make it. Of course, I was proven wrong and it turned out to be one of the easiest dishes to make (and super delicious)!


Here's what you'll need.

1 Tomato, sliced
1 Onion, sliced
1 can Aroy-D Green Curry
1 can Coconut Milk
1 Red Bell Pepper, sliced
Bak Choy, chopped into thirds - as much as you want!
12 pieces raw Shrimp, peeled - quantity really is up to you

Instructions

1. Start up a saucepan on Medium heat with some oil (I use EVO). When hot, saute the onions and tomatoes until soft.

2. Pour coconut milk and green curry into the mix. Mix and cook for 3 minutes.

3. Add red peppers and bak choy. Cook for 5 minutes.

4. Finally, mix in the shrimp. They cook quickly, so be sure to watch the pan. You don't want to over-cook your shrimp!

Like most Thai curry dishes, I like to serve this with a hot bowl of rice.

You can definitely switch the veggies up, if you'd like! As a side note, I'd recommend not substituting the shrimp for any other type of meat unless you are willing to add sugar (and possibly more) to make up for the flavour of the shrimp. I made this mistake once, and I ended up having to add brown sugar to substitute for the sweetness that generally comes with the shrimp. Originally, this was going to be made with crab legs when our friend made it, but the grocery store was sold out. So, that's definitely a variation I'll have to try.

Serve hot. Eat it up before the cats get to it!

Introduction

Let's start off with a brief introduction.

My name is Genny and I like food. I also like cats. I've been married for a few years now, living in a "big city", working 9-5, while maintaining hobbies such as photography and web design/development on the side.

It's been...never...since I've been placed into a lifestyle where I have to do the majority of the cooking in our household (university doesn't count, as that consisted mostly of instant noodles, instant mashed potatoes, frozen perogies and of course, KD). It's been pretty smooth sailing and I've began to not mind being in the kitchen so much. Mind you, I'm still no Iron Chef (or Iron Chef challenger, for that matter).

I've always been an avid recipe follower, whenever I did have to cook. I've only recently learned that I need to omit, add or substitute ingredients to really cater to our own tastes. I'm getting there.

Let me introduce you to our cats: Lee and Gizmo (respectively).

 

I was never a cat person either before we met these two. This just goes to show how much I really know about myself, now that I have two cats and cook. Anyway, you'll get to hear lots more about them as the blog goes on.

Well, that about sums it up.

Expect lots of posts about making snacks, baking, and cooking quick and easy meals. I've never been one to have patience for a long cooking process (Christmas and Thanksgiving cooking are two very clear indications of that). A lot of what I post will be adaptations of recipes I love to make. Plus, there will be plenty of friends throwing in their amazing recipes too! 

Stay tuned!