Last year I was so busy. On top of baking for the Matthews Farmers Market and cooking for clients, I finally finished the companion cookbook to my novel A Second Helping . With this busy work schedule, I found myself preparing the same meals for dinner for my family over and over again. Some days I was so exhausted from cooking all day that I could only manage throwing hot dogs and tater tots in the oven when it was time for dinner. I should be ashamed of myself, but I’m not. Tater tots are awesome!
For 2020, I promised my kids that I would put more effort into family meals and add some exciting dishes to the menu rotation. Green curry shrimp was first up, and the fellas loved it, so much so they ate the entire pot before I could get a bowl for myself. I’m just glad I still had a stash of hot dogs and tater tots in the freezer so I could have dinner too!
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Makes 4 servings
2 tablespoons vegetable oil
1 cup thinly sliced onions
⅓ cup chopped scallions (white and green parts)
2 garlic cloves, minced
1 jalapeno, thinly sliced
1 tablespoon finely chopped fresh ginger
3 strips lime zest
2½ tablespoons green curry paste
1 (14-ounce) can coconut milk
⅓ cup water
1 tablespoon brown sugar
1 teaspoon fish sauce, optional
½ medium zucchini, halved and sliced
½ medium red bell pepper, seeded and cut into strips
2 pounds jumbo shrimp, peeled and deveined, thawed if frozen
Basmati rice, for serving
½ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
4 scallions, thinly sliced diagonally (green part only)
1 lime, cut into wedges
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. Add the scallions, garlic, jalapeno, ginger, lime zest and green curry paste; stir-fry for 2 additional minutes. Add the coconut milk, water, brown sugar, fish sauce, if using, zucchini, and bell pepper and bring to a gentle boil. Season with salt and pepper. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, about 4 minutes.
Mix the chopped herbs in a small bowl until combined. Divide the curry among 4 bowls and serve with basmati rice. Garnish with the herb mixture, scallions and lime wedges.