Braised Shrimp in Ginger-Coconut Sauce

Curry Paste
-2 Tbs peeled and grated fresh ginger
-4 to 5 garlic cloves, crushed
-1 Tbs ground turmeric 
-1/2 Tbs red chili's (i use the kind in the jar)
-2 Tbs white vinegar


Mix or blend (in a food processor) all the Curry past ingredients. 


In a wok or pan over medium-high heat, warm 2 Tbs peanut or coconut oil. Add 2 finely chopped shallots and curry paste. Stir fry until unions are soft (2-4 minutes).  Add  1 lb shrimp (you can use frozen prawns or fresh jumbo tiger prawns). Cook until the shrimp change color, about 3-4 minutes.


2 ripe tomatoes chopped
1 can coconut milk
Freshly cracked pepper
Dash of salt
2 Tbl chopped fresh cilantro


After Shrimp change color, add tomatoes and cook until soft, about 2 minutes. Add coconut milk and reduce heat to low. Simmer until sauce thickens slightly and shrimp are tender (6-8 minutes). If you like it spicy....add a teaspoon of chili oil or another teaspoon of chili's from the jar. Stir in cilantro and pepper.


Serve over jasmine rice, top with fresh cilantro and a wedge of lime.

Shrimp Curry

My absolute favorite meal growing up!

1/4 cup butter (melted in pan)
1 1/2 cup milk 
1/4 cup flour 
3 Tbs. ketchup 
1/2 tsp. salt
1/4 cup cooking sherry
Dash of paprika
1-2 tsp. yellow curry
1 1/2 cups cleaned baby shrimp

Cook butter, flour, and seasonings in pan over medium-low heat. Gradually stir in milk. Cook until sauce becomes thick and smooth (stirring constantly). Add ketchup, sherry, and shrimp. Heath thru. Serve over fluffy white rice. Sprinkle with extra curry if desired.

Favorite Simple Meals

Roasted Potatoes and Onions
1) Quarter several red or white potatoes and sweet onions. Place in glass baking dish.
2) Cover potato and onion with olive oil, salt and pepper and a little bit of chicken broth.
3) Bake at 350 for about 30 minutes (cover with foil). Keep checking for softness of potatoes to cook through.
4) Take pan out and uncover. Top with Parmesan cheese and return to oven for 10-15 more minutes. 




Fried Rice
1) Cook Jasmine rice (ratio of rice to water 1:2)
2) Dice up carrots, onions, and garlic and saute in butter (garlic butter if you have on hand)
3) Fry up egg and scramble. 
4) Add cooked rice and egg into carrot/onion mixture, add frozen peas. Add soy sauce to taste. 
5) Additional: add chopped left over chicken, sesame seeds, red pepper or hot sauce. 




Easy Red Curry
1) Open a can of coconut milk. Scope 1-2 tablespoons of the cream off the top and put in frying pan. Cook until the oil separates and add red curry paste (can buy at any store). Cook or a few minutes and then add the rest of the coconut milk.  
2) Add any number of chopped up veggies (onions, broccoli, green beans). 
3) Add chopped up chicken and bring to boil. 
4) Serve over jasmine rice.