I hope you are all having a wonderful Wednesday morning so far.
I hope you got a chance to check out my interview with Kevan Hafichuk, who is one of the contestants in the S. Pellegrino Almost Famous Chef Competition. As I mentioned, I got a chance to go to the practice event yesterday in Vancouver. I have a great time and I have some pictures to share with you tomorrow.
For now, I have a wonderful curry recipe for you!
I saw this recipe on Pinterest a few weeks back, and I thought it looked so darn good. I wanted to make it but I wanted to sub in something different than the crab (since crab is kind of pricey and sometimes hard to find fresh in certain areas.) So I decided to go with prawns! Much easier to find and quite a bit less expensive.
I also decided to use a store bought Thai yellow curry paste, as opposed to making one from scratch. I am sure Elra’s curry paste is amazing but when you are short on time, and don’t want to go out and buy 12 extra ingredients, 8 of which you probably wouldn’t have on hand, curry paste is a lifesaver.
I made things easier for you! Now you can’t say I never did anything for you.
Curry is one of my favorites, but for Mr. Delish, curry is on a whole other level. He is seriously obsessed. Remember when I said he was obsessed with Quinoa? That was nothing.
This is obsessed times infinity.
His obsession started with Green Curry. I have a bunch of green curry recipes, and he always asks me to make them. As a blogger I can’t re-make the same recipes over and over or I will bore you guys to death and/or just have no new content, ever.
So when I told him I was going to be making this curry, he was less than pleased:
“Not green curry?”
“Are you sure you don’t want to just make regular green curry?”
“I’m not sure about this Panang curry?”
“What is Panang curry, anyway?”
Then when we had to go to two different Asian markets to find the right curry paste:
“Maybe we should just make green curry.”
His enthusiasm for my new recipe left a lot to be desired.
Anyways, we finally figured out that the curry paste wasn’t actually called Panang Curry Paste on the label (or not that we found, anyways.) It was labelled as Thai yellow curry paste and I checked the ingredients and they were the same as what Elra used in her homemade paste. So we went with that.
And if it’s wrong, well its my website and I make the rules, so you’ll have to deal with it. Ha!
Finally once we had the curry made and Mr. Delish took his first taste, he was sold. Loved it! I was able to open his mind to a different type of curry.
That’s a win in my books, everybody.
Next up….red curry….
Miss Delish asks:
Is your ‘significant other’ stuck on one version of something?
How do you get them to try something new?
This curry is sweet and slightly spicy, with creaminess from the coconut milk. My family loves this and yours will too!
- 2 tbsp canola oil
- 1/2 cup Thai yellow curry paste
- 3 tbsp white sugar
- 2 red chilis, sliced thinly
- 3 tbsp fish sauce
- 10 kaffir lime leaves (whole)
- 2 (398 ml/13.5 oz) cans coconut milk
- 1 lb peeled and deveined shrimp, raw
- 1 whole red pepper, sliced thinly
- 1/2 cup chopped fresh cilantro, plus more for garnish
In a large pot or deep pan over medium high heat, add the canola oil. Heat through until very hot and shimmery. Add the curry paste and stir to combine, cook for 2-3 minutes until fragrant.
Add the sugar, red chilis, fish sauce and lime leaves and stir. Add the coconut milk and bring to a slow simmer, lower the heat and allow the mixture to simmer for about 3-4 minutes.
Remove the lime leaves and discard. Add the shrimp and red pepper and cook through, about 4-5 minutes. Add in the cilantro at the last minute.
Serve over steamed jasmine rice, garnish with more chopped cilantro.
This recipe was heavily adapted from Elra's Cooking found here: http://elrascooking.blogspot.ca/2011/03/crab-panang-curry.html