This Thai-style curry is really easy to make — and delicious — if you can get the ingredients. Those are: shrimp, pineapple, curry paste, coconut milk, lime juice, Thai or Vietnamese fish sauce, bell peppers, onion, and garlic. Kaffir lime leaves are good but optional. I can find curry paste, fish sauce, and coconut milk at both our supermarkets out here in the French countryside these days. Five or six years ago, buying those products meant spending half a day driving up to Blois or over to Tours and back. Things have really changed here in Saint-Aignan.
Slice and sauté the onion and garlic. Add the curry paste to the pan and heat it up to develop its flavor. Pour incoconut milk and add enough water to give the sauce the consistency you want. Squeeze in a little bit of lime juice.
Drop the shrimp, cubes of pineapple, and slices of red or green bell pepper into the sauce and let everything cook at a simmer for about five minutes. Serve over rice or noodles with a few more drops of fresh lime juice.
Here's a recipe.
Sounds interesting. Frank and I used to go to a Thai restaurant in Arlington and we enjoyed it.
ReplyDeleteI remember going to Thai restaurants in Paris when I lived there (1979-82) and in Arlington and Washington when I lived in the DC area (1982-86). I like spicy food so I enjoyed Thai cooking.
DeleteOh, boy, that looks really good! We are lucky to have quite a few Indian and Thai sauces. Pre-made, sold in jars, available at the grocery store. I add coconut milk and all of these kinds of things… scrumptious!
ReplyDeleteJudy
Is Ayam a brand you recognize? The little jars of curry paste come in green, red, yellow, etc. and they're all good. I usually add some spices, especially hot red pepper powder or flakes to them.
DeleteYummy looking!
ReplyDeleteI'm going to gather up those ingredients and give this one a try. Thanks for including the recipe which looks easy enough.
ReplyDeleteIsn't it nice to be able to find exotic ingredients easily? We've noticed a huge change in availability of foods in the little grocery store here in Belize over the last 15 years. There are sizeable populations of Taiwanese and Indians that drive these changes. I used to bring fish sauce from the states, now it is stocked by most of the small grocers.
ReplyDeleteAfter living in Washington DC and then San Francisco for a total of 20 years, we really missed being able to find exotic, imported products easily when we came to live out in the country in France. I remember that for a few years we would drive regularly to Paris (6 or 8 hours round trip) to replenish our supplies.
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