Here's a pretty good curry experiment that is dedicated to my son in law who likes curry and is
proving himself to be way more than a pretty good new dad.
New Papa Pannang Curry with Shrimp
Chop in a small dice and saute 2 tbls olive oil:
1 med sweet onion
1/2 sweet red bell pepper
1 mild green chili pepper
Meanwhile, combine in a sm. bowl and set aside:
1 cup lite coconut milk
2 heaping tbls globs of peanut butter (about 1/2 cup)
1 tbls fish sauce (soy sauce might work, too)
red curry paste or store bought red curry dry seasoning, to taste.
(I used about 2 tbls of a mild curry seasoning- but you should start with a scant tbls and taste)
When the peppers and onions are sweetly fragrant add the following and cook for 5 -10 minutes until
the flavors mingle and the vegetables are just softening:
1 diced large tomato
1 cup or more of chopped broccoli or small florets
6-7 minced cloves of garlic
1 tsp dried basil leaves
2-3 tbl chopped fresh Thai or sweet basil leaves
juice of 1 lemon
1 tbls ketchup
Stir in the coconut milk mixture- heat a bit and then add about 1 1/2 cups of raw, peeled shrimp (or use chicken breast cut to bite size pieces) Cook just until shrimp are pinking - add chicken broth to thin sauce if needed, add more curry powder or more fish sauce to taste.
I served it with a side salad of chopped garden tomatoes dressed with black sesame seeds and rice vinegar with chopped fresh basil and steamed rice.
