New Papa Pannang Style Curry

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.

Spanish Shrimp

Spicy Garlic Prawns: (or chicken)

This is adapted from a recipe from Uncle John- the paprika and olive oil and garlic are reminiscent of Spanish tapas- but the stir fry and the broccoli make it kind of Asian-
anyway, it's fast and good.

~Chop in a rough dice and sauté in 1/2* c good quality olive oil
1 smallish sweet onion until soft and sweetly fragrant
1/2 c chopped seeded sweet red or yellow bell pepper

~Add
2 Tbl. Hungarian or smoked Spanish Paprika
3/4 Tbl. Chili Powder
1 tsp Chipolte chili pepper flakes or red chili flakes
1 tsp salt
1 tsp Thyme leaves
~Add
1 cup diced ripe tomatoes
2 Tbl. Ketchup
7-10 minced cloves of garlic
(depends on clove size and how many vampires you’re warding off tonight)
4-6 chopped scallions
juice of 1 lime or lemon
1 c. broccoli florets (optional) (I also leave out the broccoli sometimes and
serve with chopped avocado and more green onions.)

Bring to a gentle boil- when broccoli is bright green add-
24 medium thawed or fresh (shelled and veined) shrimp
Cook just until shrimp is pink and translucent

Cook longer if you use chicken- add it prior to your broccoli.
*the oil is the best part of this dish- so feel free to increase so there’s plenty to--
Serve with lots of bread to dip in to the oil

Serves about 4-6

Baja Tomatillo Shrimp

Tomatillo Shrimp and Sweet Potato Fries*

For Tomatillo Salsa:
~Roast together, uncovered, in a 350-oven -basted in about 2tbl olive oil
until mostly soft and translucent (20-30 mins – remove garlic early before it hardens) Save the oil and pan to reuse later.
1 red onion cut in half
6 medium tomatillos, husked and washed
10 peeled garlic cloves
~Puree in food processor with:
1 whole roasted green chili (canned)
Juice from 1 large lime
3 tsp dried oregano

For Sweet Potato Fries:
~Peel one or two sweet potatoes- cut into French fry size pieces
Microwave for 5-7 minutes on high until just barely soft
Add to olive oil left in veggie roasting pan- stir to coat
Season with paprika, salt and chipolte pepper flakes to taste
Roast at 375 until yummy- about 15 minutes

For Shrimp:
~Sauté in 1 –2 tbl olive oil:
1 cup diced ripe tomatoes
24 medium thawed or fresh (shelled and veined) shrimp
Cook just until shrimp is pink and translucent
2 Tbl. Ketchup
~Add- before shrimp is finished cooking:
3/4 cup (or too taste) tomatillo salsa (you’ll have extra)

Spoon shrimp and sauce into halved avocado shells –
Serve with sweet potato fries and extra salsa

Serves about 4

*First time Rick actually raved about sweet potatoes!