K!CK...POW...WH@M...says Curry No.2!

Oh yes, I am still craving curry! This time I (kinda inadvertently...but not regrettably) ended up with a Spicy one! I am still on a mission to use up things which are already in my kitchen before buying much more food. I have a tendency to "forget" about things sometimes. I had a bag of shrimp and more peas in my freezer, so I knew those were going in. I just used the last of my Jasmine rice and my red curry paste. I'm whittling down my spices. This curry was made with things left in a pretty bare kitchen. Wonder if I'll make it through the week? I'm trying to hold off on going to market until the weekend...that's quite a while. We'll see. Why, you ask? mmMMmm...she says in a sing-songy "I don't know" tune while shrugging her shoulders. Call it a practice in waste not, want not. Or perhaps a lesson in frugality. Maybe we're just feelin' the crunch and trying to stretch a dollar as far as we possibly can. I don't know...they're all kind of connected I suppose. I will say though, not too shabby...for a curry whipped up from things just lying in wait.

Spicy Shrimp Curry

by girlichef

1 onion, quartered

2 garlic cloves, peeled

2" long pce. of ginger, peeled

1 jalapeño, stemmed (remove seeds & veins for less heat)

2 glugs Olive Oil

2 tsp. Korean Roasted Bamboo Sea Salt

2 Tbs. brown sugar

2 Tbs. red curry paste

2 Tbs. curry powder

1/2 tsp. cumin

1 tsp. turmeric

1/2 tsp. ground coriander seed

1 (14 oz) can coconut milk

1 c. water

1 lb. shrimp, peeled & deveined

1 c. peas

crushed red chiles- to taste

garnish &/or serve with:

thinned, plain yogurt

cilantro

jasmine rice

Combine onion, garlic, ginger & jalapeño in food processor and grind until they are chopped very fine. Heat olive oil in large pan and add the mixture. Saute over medium-high heat until they become tender. Add salt, sugar, curry paste and all spices. Stir for a few more minutes, taking care not to burn.

Add coconut milk and water. Bring to a boil, stirring to combine. They'll come together as it gets hotter...promise. Once it comes to a boil, reduce to a simmer and let it bubble away for about 10 minutes, or until it has thickened a bit.Add shrimp and peas. Cook just until shrimp has turned pink. Add crushed red chiles, if using. Serve with rice. Garnish with yogurt and cilantro. MMMM...MMMMM...Good!

Here...try a bite!

Want cookies for dessert? Click here for your chance to win some!