Shrimp and Peanut Red Curry

first day in clinic today. huzzah.  exhausted. and still jet lagged. so after a long day and a crappy, rainy, traffic-y drive home,  i sought solace in the only way i knew how. after a three week long hiatus from the kitchen, i re-entered my sanctuary, apron donned and butcher knife in hand, and made dinner.

probably not the most creative concoction i’ve made. but my fall back im-hungry-and-want-to-eat-now-but-refuse-to-eat-out-of-a-box meal seems to be curry.

I considered garnishing with cilantro. if only for that pop of color. but this was simply a quick weeknight meal at home. and i do not like cilantro. so aesthetics be damned.

two essential ingredients:

  1. peanut butter – compliments the coconut milk and adds a touch of sweetness to contrast the spiciness
  2. lime  – acidity cuts the heaviness of the rest of the dish

here goes!

INGREDIENTS

  • 1/2 lb shrimp, shells on
  • 1 medium small potato, cubed
  • 1 medium small onion, large dice
  • 2 heaping tbs red curry paste
  • 1 tbs peanut butter
  • 1 14oz can coconut milk
  • 1/2 tsp corn starch
  • 2 cups white rice
  • 1 lime

INSTRUCTIONS

  1. make rice. (wash and soak rice for at least 30 min before cooking.)
  2. dice potatoes into medium sized cubes and dice onions to a similar size.
  3. heat coconut milk in dutch oven on medium low heat. bring to a simmer.
  4. add curry paste and peanut butter and stir slowly until evenly homogenized.
  5. dissolve corn starch in a small bowl with some water or chicken broth, incorporate into curry.
  6. turn heat up to a low boil, add potatoes. cover and cook potatoes until no longer crunchy but still firm (your fork should be met with some resistance).  at no point should a rolling boil develop. ~15 min, depending on level of simmer. just fork test it!
  7. add diced onions. cover and simmer ~10 min until just softened.
  8. bring heat up to medium low boil. add shrimp. cover and cook 5-10 min until no longer translucent.
  9. adjust taste. some salt will probably be necessary. if too spicy and or salty, add more peanut butter. if too thick, dilute with water.
  10. optional:  remove shells from shrimp before serving. if you have a cheese cloth, i’d remove shells at the beginning, wrap them in cloth and toss the bundle into the pot before you add potatoes, then remove just before serving.
  11. squeeze in juice of one lime.
  12. remove from heat and serve with rice and extra lime wedges

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