MLK day

Wahoo! A day off! It’s always great to have Monday off. First you get a long weekend and then you face a short work week when you get back on Tuesday. It’s also really nice when on the day you have off it is almost 60 degrees outside! I got in a nice long run, did some pilates, and then hit the supermarket for tonight’s dinner: Red Coconut Curry with Shrimp and Vegetables. I was actually the visionary behind this one, but got some assistance from Greg because he is an excellent shrimp cooker. I also have to give credit to Thai Kitchen for creating and selling this curry paste. This took a lot of the trickery out of creating our own curry, which we lack the skills, knowledge and time for.

I started off by chopping the veggies:

On the cutting board: carrots, broccoli, mushrooms, onion, ginger, and garlic. To the left of the cutting board: water chestnuts and bamboo shoots.

I sauteed the onion, garlic, ginger and mushrooms in a combination of chili oil and sesame oil until they were softened. I then added the coconut milk, curry paste, fish sauce and brown sugar as the recipe on the jar suggested.

Once that got nice and hot I added the broccoli and carrot and let it simmer for about ten minutes.

I then added the water chestnuts, bamboo shoots, and shrimp. The shrimp do not need long to cook before they turn pink. Once they do turn pink, they are done!

This is great served over rice or by itself.

Topped with some fresh green onions and basil

Recipe for Red Coconut Curry Shrimp

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