After making this dish the first time, Michael took one bite and said "that is one of the five best things you've ever made." I'm not sure what the other 4 are but this one must have been pretty darn good to make the top five. And, without sounding too full of it, I have to agree that it was pretty darn good. It's actually quite simple, and some of the ingredients (like the protein) could be changed up, kind of like a stir-fry. The recipe came from Bon Appetit magazine and called for shrimp and halibut as the meat. I didn't have halibut, so I just used shrimp. And this second time around I actually used chicken. If you're vegetarian, tofu would be awesome in this (I would think so at least). In fact, if you used tofu this meal would be 100% Vegan. Based off my two recipes, the shrimp was better, but if chicken is what you have on hand it will do just fine. The sauce is the kicker in this one...Start by heating veggie oil at medium head in a wok or large skillet. Add to the warm oil 1 red pepper (diced), about an inch of ginger (minced), and 2-3 shallots (chopped). A little cooking 4-1-1 for any beginners: a dice is typically cutting something into the same size pieces. Chopping is more rough and is just to break the food down into manageable pieces. A mince is the smallest cut and is for things like garlic and ginger. But I digress...Cook the pepper, ginger, and shallots about five minutes or until the pepper gets soft.
Now this is where things get interesting (and flavorful!) Add to the mix 1 tablespoon or so of good red curry paste, a few big dashes of fish sauce, 1 14-oz can unsweetened coconut milk, and the zest and juice from one large or two small limes. This creates the most beautiful colored sauce. Usually I am all for substitutions or omission, but this particular part of the recipe I do not advise changing. If you don't have fish sauce, you can use soy, but everything else don't change! I like the Thai Kitchen brand of red curry paste. You can add more or less depending on how spicy you like it. Don't be afraid to use the full tablespoon though- the coconut milk really balances the spice nicely. And you must use coconut milk- no substitutions here. It brings such a great sweetness to the dish. Another must- the lime. The lime zest and juice are subtle but make all the other flavors really pop. It brings a freshness to the dish. Let this sauce stew for a few minutes so that the flavors can incorporate. If you're using seafood, add it now. The hot broth/sauce will cook the raw shrimp and/ or fish in about 5-6 minutes. Make sure it's cooked through. If you're using chicken, cook it first, either on the stovetop or in the oven, prior to adding it to the sauce. I would do the same with tofu (cook it first) so that it doesn't mush up in the sauce.
Once everything is cooked through, gently stir in a good handful each of chopped basil and cilantro. Typically I would say leave the herbs off if you don't have them, but they really round out the dish nicely. Serve a nice ladle or two over steamed rice. I used brown rice, though the recipe originally calls for jasmine.
Everything about this recipe is great- it is relatively easy to prepare and inexpensive too once you buy the initial round of curry paste, fish sauce, and other exotic ingredients. The colors are beautiful- it is just as pleasing to the eyes as it is to the appetite- so you could definitely impress a crowd (or a date!) if that's your goal. And finally, this recipe is completely guilt free. One serving has less than 300 calories and almost enough protein for your daily dose. It's great leftover too. I hope you enjoy this one as much as we do.
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