Thai Coconut Shrimp and Basil Curry

May 18, 2015 by Susan

If you like Thai food I strongly urge you to try this recipe. It is so delicious and you won’t believe how quick and easy it is to make!

When I saw this recipe I knew immediately that I needed make it and I had a very strong feeling that it would be really good. If nothing else, I think I’m getting pretty good at being able to pick out a recipe right away and gauge that it will be a success. Granted, there are still times when a recipe ends up being ‘just ok’, but it’s rare that I pick something that turns out awful.

I really, really like Thai food. Such wonderful, bold flavor combinations, it’s never boring. In this recipe the Thai curry paste combined with the coconut milk and ginger…so yummy. Tons of fresh basil and the juice of a lime at the very end really finish this dish nicely and round out the flavors. Oh, and the sauce? It’s drinkable. Seriously, it’s so good. I’m almost embarrassed to say that we never have much left over when I make this. If anything, we just have some of the sauce remaining and we love to pour it over plain white rice and eat it like that. Soooo good.

I will warn ahead that this dish is spicy. It’s not ‘blow your head off’ spicy, but it does have a nice kick to it. And I found that it’s even spicier the next day, if you are lucky enough to have any leftovers. The Thai curry paste is what gives it the kick (so resist the urge to add more than this recipe calls for) but the sweet coconut milk balances it very nicely. I really love that this is made with shrimp. I don’t make shrimp as much as I would like, which is one of the reasons this recipe caught my eye. I can imagine this would work well substituting the shrimp with chicken, but I haven’t tried it. The first few times I made this I used fresh shrimp but I have to say that frozen works perfectly. So much so that it is all we use now. The only change I sometimes like to make with this recipe is adding sliced baby bok choy. It works really well. But don’t fret if you don’t have it, just stick to the recipe as is and you will be thrilled. I promise.

If you already like Thai food and are looking for a delicious, quick and easy meal to add to your recipe book, you must try this. If you are interested in trying Thai food for the first time, I think this is a great dish to get started with.

Here’s what you will need to serve 2 very hungry, Thai-food-loving people…

Recipe

1 tbsp vegetable oil

2 cups broccoli florets, trimmed and sliced lengthwise into bite size pieces

1 red bell pepper, thinly sliced and then cut in half lengthwise

2 1/2 tbsp fresh ginger, peeled and minced

2 1/2 cups light coconut milk (comes in a can)

1 1/2 tbsp green curry paste (I use Thai Kitchen brand)

20-22 large shrimp, peeled & deveined (I use 21-25 count/pound)

3/4 cup sliced basil leaves

juice of one lime

3 cups cooked white rice (I use long grain basmati)

salt to taste

** optional addition: 2-3 small heads baby bok choy, each stem/leaf sliced in half lengthwise

Method

Prepare rice according to directions.

In a large sauce pan heat the oil over medium-low heat. Add the broccoli, red pepper (and bok choy if using). Add salt and stir. Cover and cook until the vegetables begin to soften, 2-3 minutes. Add the ginger and stir immediately and constantly for about 30 seconds. Add the coconut milk and curry paste. Stir well until all the curry paste has dissolved into the milk. Bring to a simmer.

Add the shrimp to the pan and cover. Cook for a few minutes just until the shrimp turn pink and are cooked through. Turn off heat.

Add the basil and lime juice to the pan and stir well to combine.

Divide the rice among bowls and ladle the shrimp curry on top, with a little extra liquid to soak into the rice.

Recipe slightly adapted from Rachael Ray Magazine

Thai Coconut Shrimp and Basil Curry

Author: Feasts And Fotos

Ingredients

1 tbsp vegetable oil
2 cups broccoli florets, trimmed and sliced lengthwise into bite size pieces
1 red bell pepper, thinly sliced and then cut in half lengthwise
2½ tbsp fresh ginger, minced
2½ cups light coconut milk
1½ tbsp green curry paste
20 large shrimp, peeled & deveined (I use 21-25 count/pound)
¾ cup sliced basil leaves
juice of one lime
3 cups cooked white rice (I use long grain basmati)
salt to taste
** optional addition: 2-3 small heads baby bok choy, sliced in half lengthwise

Method

Prepare rice according to directions.
In a large sauce pan heat the oil over medium low head. Add the broccoli, red pepper (and bok choy if using). Add salt and stir. Cover and cook until the vegetables begin to soften, 2-3 minutes. Add the ginger and stir immediately and constantly for about 30 seconds. Add the coconut milk and curry paste. Stir well until all the curry paste has dissolved into the milk. Bring to a simmer.
Add the shrimp to the pan and cover. Cook for a few minutes just until the shrimp turn pink and are cooked through. Turn off heat.
Add the basil and lime juice to the pan and stir well to combine.
Divide the rice among bowls and ladle the shrimp curry on top, with a little extra liquid to soak into the rice.

Spaghetti with Roasted Tomatoes

August 24, 2011 by Susan

My relationship with pasta during this pregnancy has taken on a whole new dimension. I can’t seem to live without it. Pasta is on my mind. Very often.

The more I eat pasta the more I realize that it really is the perfect food. First and foremost, it is usually very easy to prepare. And when you are starving (20 times a day) and exhausted (all day long) you want the pasta and you want it quick. Also, it is satisfying, comforting and filling. Love.

This little gem is my new favorite pasta that I would be thrilled to eat practically every single day. It is light and so delicious – perfect for a summer evening.

Here’s what you will need to serve 2-3 hungry (pregnant) people…

Recipe

1 pound spaghetti

pasta water (do not drain the pasta)

3 packages of cherry tomatoes (approximately 25-30 tomatoes)

1/3 cup italian bread crumbs

4-5 garlic cloves, 1/2 minced, 1/2 sliced

1 tsp red pepper flakes (more if you like a little kick)

1/2 cup dry white wine

1 tbsp butter (optional)

4 tbsp olive oil

basil leaves (1/2 a bunch)

parmigiano reggiano cheese

salt & pepper

Method

Preheat the oven to 325 degrees.

Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.

In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.

When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.

When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Recipe inspired by Lidia Bastianich

Spaghetti with Roasted Tomatoes

Author: Feasts And Fotos

Ingredients

1 pound spaghetti
pasta water (do not drain the pasta)
3 packages of cherry tomatoes (approximately 25-30 tomatoes)
⅓ cup italian bread crumbs
4-5 garlic cloves, ½ minced, ½ sliced
1 tsp red pepper flakes (more if you like a little kick)
½ cup dry white wine
1 tbsp butter (optional)
4 tbsp olive oil
basil leaves (1/2 a bunch)
parmigiano reggiano cheese
salt & pepper

Method

Preheat the oven to 325 degrees.
Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.
When tomatoes are ¾ done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.
When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Pappa al Pomodoro

September 2, 2010 by Susan

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead. I love soup, especially hearty ones. Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan. So smack dab in the middle of August, prime tomato time, I set out to whip up this soup and am so glad I did. It’s delicious! So delicious that you don’t mind eating it in the summer! One night I served this with a salad, the next night with a sandwich. I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy. The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful. There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper. And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving. Doesn’t basil make so many things better?

Basically, this is Italy in a bowl. Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

Pappa al Pomodoro

Author: Feasts And Fotos

Ingredients

1 large red onion, diced
large pinch red pepper flakes
4 garlic cloves, finely chopped
1 cup white wine
2 pounds ripe, summer tomatoes, diced
20 basil leaves, 15 whole and 5 cut into chiffonade
2 cups tomato juice
1½ - 2 cups day old whole wheat bread, crusts removed and cubed
½ cup grated Parmigiano-Reggiano
Extra virgin olive oil
salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.
If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.
Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

Roasted Pepper And Goat Cheese Sandwich

October 9, 2008 by Susan

This is one of my go-to sandwiches on the weekends. After the gym I’m usually ravenous and want to eat something immediately and this sandwich is so quick to make, provided you already have the roasted peppers on hand. I highly recommend roasting the red peppers yourself instead of using the jar kind. It’s so easy, basically all you do is pop them in the oven. The only tedious part is after they are cooked when you have to peel the skins off and get the seeds out. In my opinion, the payoff is worth it. If you roast 4 or 5 peppers at a time, you will have a nice supply in the fridge for up to a week. Well, that’s if you live alone, like I do. Although this sandwich is easy to make it feels sorta…gourmet. And after sweating it up at the gym this simple, gourmet sandwich is a treat I can feel good about eating. This recipe is adapted from Ina Garten.

Here’s what you will need to make 2 sandwiches…

Recipe

4-5 large red bell peppers

2 tablespoons olive oil

1 teaspoon balsamic vinegar

2-3 cloves garlic, smashed

1 tablespoon capers

1 teaspoon chopped parsley

1 teaspoon chopped basil

5-6 large basil leaves, whole

goat cheese

good bread

red onion, sliced paper thin (optional)

Method

The Peppers:

Preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred. Turn once or twice during cooking. Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes. You don’t want to burn your little fingers. Once they are cool enough to handle peel all the skins off each pepper and remove the seeds and stem. Rip the flesh of the peppers into thick strips and put them in a bowl with their juices.

To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste. Voila, the peppers are done! I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil. I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich. It could be potent sometimes. These peppers will stay in the fridge covered for up to one week (if they last that long).

The Sandwich:

For one sandwich: Toast bread. Spread each half with goat cheese. If you love goat cheese (as I do) spread liberally. On top of the goat cheese on one half of the bread lay as many basil leaves in a single layer as will fit on your bread slice. On top of the basil leaves lay the red pepper slices. If you decide to include the red onion in this sandwich now is the time to place those slices on top of the peppers. I don’t always add the red onion as I find they have a tendency to linger long after the sandwich is gone. However, if you are careful to slice them super thin, it’s not so bad. If you love red onion, then feel free to slice to your desired thickness and glob them on. Cover with the other slice of bread and enjoy!

Roasted Pepper And Goat Cheese Sandwich

Author: Feasts And Fotos

Ingredients

4-5 large red bell peppers
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2-3 cloves garlic, smashed
1 tablespoon capers
1 teaspoon chopped parsley
1 teaspoon chopped basil
5-6 large basil leaves, whole
goat cheese
good bread
red onion, sliced paper thin (optional)

Method

The Peppers:
Preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred. Turn once or twice during cooking. Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes. You don't want to burn your little fingers. Once they are cool enough to handle peel all the skins off each pepper and remove the seeds and stem. Rip the flesh of the peppers into thick strips and put them in a bowl with their juices.
To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste. Voila, the peppers are done! I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil. I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich.
The Sandwich:
For one sandwich: Toast bread. Spread each half with goat cheese. If you love goat cheese (as I do) spread liberally. On top of the goat cheese on one half of the bread lay as many basil leaves in a single layer as will fit on your bread slice. On top of the basil leaves lay the red pepper slices. If you decide to include the red onion in this sandwich now is the time to place those slices on top of the peppers. I don't always add the red onion as I find they have a tendency to linger long after the sandwich is gone. However, if you are careful to slice them super thin, it's not so bad. If you love red onion, then feel free to slice to your desired thickness and glob them on. Cover with the other slice of bread and enjoy!