Gone in 2 minutes

Earlier I cooked lunch for hubby to take to work, shrimp with zucchini in Thai curry red sauce. I packed it up but he said that he doesn't want to bring some since he won't feel hungry soon. "I'm just sitting the whole time, only my mind is working..." were his exact words.


Anyway, the cooked food waited until dinner. Hubby arrived and I served him a bowl, knowing he likes spicy shrimps, and this serving was gone in 2 minutes!




For the recipe, you can also use green curry instead of red.



large shrimps, peeled and deveined
1 small onion, diced
1 small zucchini, cut into strips
a can of coconut milk
1 tablespoon red Thai curry paste
oil, salt, pepper

1. In a wok, heat oil and saute onions. Add shrimps and zucchini, cook uncovered, stirring frequently, until shrimps are cooked, about 5 minutes.



2. In a small bowl combine coconut milk, curry paste, fish sauce. Stir in the sauce with the shrimp. Season with salt and pepper according to taste.

3. Slowly bring to a simmer over medium low heat, stirring frequently. Serve over rice.

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