6/29/2013 – Red Curry with Shrimp, Zucchini, and Carrot

This is the dish I was thinking of when I wrote about using up the coconut milk and fish sauce.   In addition we got to use one of our two remaining tins of Thai curry paste.  This recipe actually did require some cooking and thus, some heating up of the cabin.  But we just told ourselves that it’s probably a lot hotter and steamier in Thailand and if they can handle it, well, so can we!  This recipe as part of a collection of “Fresh Meals in 3o minutes or less” from Serious Eats.

So, Red Curry with Shrimp, Zucchini and Carrot, another recipe that we actually made almost exactly as written so please check it out in the link.  I think the only tweak we’d make on this recipe would be to double the amount of shrimp.  I mean, c’mon, 8 ounces?  Please!  This dish really wanted a pound of shrimp.  You can see in my slightly blurry photo that there is somewhat less than the optimal shrimp in every forkful that we strive for.

The frozen peas we got here didn't retain that bright green color we love but what are ya gonna do?

The frozen peas we got here didn’t retain that bright green color we love but what are ya gonna do?

Obviously ours didn’t come out as soupy looking as the photo on Serious Eats but just last night we were listening to Christopher Kimball on a podcast of America’s Test Kitchen in which he told a caller something to the effect that “Your food will never come out looking like the photos in the magazines.  Don’t even try.  Those guys pay people big bucks to get just the shot they want.”  So, we’re not too worried.  Oh, and we couldn’t find any mint leaves for garnish.  Meh, garnish smarnish.  And we served our curry over the rice rather than with a side of white rice.  Hey, maybe that’s why theirs look soupier.  Duh!

Another winner of a recipe.  We sat in our steamy cabin, enjoying the taste of Thailand and the feel of our constantly running fans cooling our sweaty bodies.  Sometimes ya just gotta cook.


About sryoder

Steve & Lulu... retired. Had enough of the cold wet dreary fall/winter/spring in the Pacific Northwest. Bought a boat, fixed it up, sold our home and sailed to Mexico in November, 2010. Been here ever since except for occasional forays to the States (summer only, thank you) to visit the kids, parents and siblings. If you're looking for a sailing blog, this is the wrong place. This is a traveling, hunkering in, eating blog. Sailing is just how we get from place to place when we can't walk.
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5 Responses to 6/29/2013 – Red Curry with Shrimp, Zucchini, and Carrot

  1. Coyote says:

    Why no a small propane or gas stove to use in the cockpit area when it is really hot. I know space is an issue but Coleman makes a one burner model for camping and those one pot meals?

    • sryoder says:

      As a matter of fact, I just bought one today. No easy feat in La Paz. I found one at Ace hardware and I swear it was the only one in La Paz. Checked local stores, WalMart, Home Depot, Soriana, Ley, etc. and the one a Ace was the only one I could find. Fortunately it looks pretty good, develops 10,000 BTU, was reasonably priced and will fit in the lazarette for storage. Having a salad tonight and then trying a rib place tomorrow but after that, I’m grilling something!

  2. f eye says:

    Hey Yoder fam…. I actually am in Thailand….with sister nancy…cousin julie ank son kyle! Believe me…..it is hot and humid…and that’s just eating outside…so you have it right…but good food is good food and the life is the life! F eye

  3. vickiel@q.com says:

    yum. Hector doesn’t like spicy,but I vote for this dish!

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