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.
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.