I think Mother Nature is mad at us here in Upstate New York.
The weather has been incredibly erratic. Rain, cold temps, rain again, now more cold with gale force wind.
Isn’t it supposed to be warm this time of year?
Yesterday brought us 59 degrees!! In June? Really.
I needed to make something hot for dinner. To warm us up!
Decided on a spicy Thai curry, that kind of heat could do the trick.
Followed by a crisp gingery salad paired with a nice chardonnay.
Maybe next week summer will arrive?
Thai Curry Shrimp
5 large shrimp per person, shells removed and deveined
2 Tbs canola oil
1 medium onion finely diced
3 garlic cloves smashed
4 Tbs ginger, grated or very finely chopped
3-5 Tbs red curry paste
1 can coconut milk
1/2 cup frozen baby peas
2 Tbs fish sauce
2 Tbs brown sugar
1/3 cup of water
zest of 1/2 lime
Thinly sliced basil and scallions for garnish
Add oil to large deep skillet add onions, cook over medium heat until soft, approximately 5 mins
Add garlic and ginger, cook 1 minute
Drop in curry paste, we used 3 Tbs some brands can be quite spicy so try less until you reach your heat preference
Shake up can of coconut milk, add to pan, simmer for 5 minutes
Add fish sauce and brown sugar and water, simmer for another 5 minutes
Now add peas and shrimp, cook approximately 2-3 minutes per side
Ladle over warm basmati rice, garnish with some lime zest, basil and scallions
Ginger Salad Dressing
1/2 cup onions chopped
1/2 cup canola oil
1/3 cup rice wine vinegar
2 Tbs water
4 Tbs grated ginger
2 cloves garlic
3 ribs of celery chopped
3 Tbs ketchup
3 Tbs soy sauce
2 Tbs sugar
2 Tbs lemon juice
Place all ingredients in blender, blend until smooth
Serve over salad of boston lettuce, shredded carrots and thinly sliced red pepper
Sprinkled with sesame seeds