Recipe of the week: Shrimp with Green Curry
Former Saveur editors Kathy Brennan and Caroline Campion know exactly what most of us are looking for when it comes to recipes: dishes we can put together quickly without too much hassle and on any given day of the week. Their new book, “Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen” (Rodale Books, $26.99), isn’t just a collection of 120 “keeper” recipes from their many years in the kitchen. It’s also a guidebook for helping overcome the mental and logistical hurdles of getting dinner on the table night after night: Start a pot of water to boil as soon as everyone is home, cook with leftovers in mind, put the kids to work and your smartphone away, and never, ever apologize for what you’ve made or how it has turned out.
In Wednesday’s food section, we’ll have almost a dozen weeknight recipes, but for now, check out this shrimp curry from “Keepers.” It’s amazing what a few tablespoons of jarred or canned curry paste and a can of coconut milk, both of which are readily available in supermarkets now, can do for a very simple preparation of vegetables and shrimp. Feel free to substitute carrots, sugar snaps or peas in place of the green beans, and tofu, chicken or beef for the shrimp. You also can use a splash of fish sauce instead of anchovy paste, or omit both altogether if you’re avoiding animal products or don’t like their flavor.
Want to chat with one of the authors? Campion will be in Austin for an event at 7 p.m. Monday, Sept. 23, at BookPeople, 603 N. Lamar Blvd.
Shrimp with Green Curry
1/2 Tbsp. vegetable oil
2 Tbsp. jarred Thai green curry paste
1 tsp. anchovy paste
One 13.5-oz. can unsweetened coconut milk
1 Tbsp. dark brown sugar
1 lb. large shrimp, peeled, deveined, and cut into bite-size pieces
1/2 lb. green beans, cut on the diagonal into bite-size pieces
2 scallions, sliced on the diagonal
Fresh lime juice
Sriracha or hot sauce (optional)
Handful of cilantro, roughly chopped (optional)
In a large skillet, heat the oil over medium heat. Add the curry paste and anchovy paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the coconut milk and brown sugar and stir to combine. Simmer, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the shrimp and green beans and simmer, stirring occasionally, until the shrimp are almost cooked through, 2 to 3 minutes. (Shrimp get rubbery when overcooked, so it’s better to remove them from the heat a little early and let the residual heat finish cooking them. You can always return them to the heat for another minute or two if you find them too rare.)
Stir in the scallions and a generous squeeze of lime juice, then check the seasonings. (If the curry and anchovy pastes didn’t provide enough salt, add some.) Serve the curry with steamed rice, Sriracha and/or cilantro, if you like. Serves 4.
— From “Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen” by Kathy Brennan and Caroline Campion (Rodale Books, $26.99)