Our Work is Our Play!
I woke up Sunday morning hungry for Thai Ocha’s chu chee salmon (Salmon and veggies in Red Curry sauce) but I really can’t afford to spend $50 on going out to eat. So I researched online and found that Red Curry is not hard to make. Although it can be difficult to make, I am okay with generic, lazy versions of complicated recipes. I wanted to find ingredients I could buy at my local grocery store and not something I had to order online or drive to San Antonio to get. I looked in my pantry and found I have a Thai Kitchen fish sauce, so I checked out their website.
On the Thai Kitchen website, I found this recipe:
BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.
So I made a grocery list and brought home these ingredients.
FYI: Coconut milk has a TON of saturated fat in it, that must be why this tastes so good.
The green stuff is technically Indian Food: Saag Paneer. I love me some Indian Food, although I am only familiar with the Indian Food Buffets in San Antonio. I have tried several restaurants and my two favorites are Bombay Hall in San Antonio and The Clay Pit in Austin (try the Naan Wraps, its the entire buffet in a wrap). So I looked up the difference between Indian Curry and Thai Curry and it basically said Indian Curry is made from powered curry, while Thai curry is based off a curry paste. So this is what I made.
Overall, I thought this meal was really good. I am going to keep it in my recipe rotation, albeit sparingly because too much coconut milk can’t be that healthy for you. The recipe calls for 2 tablespoons of Curry Paste but that was not spicy enough for me. Next time I will make it 4 tablespoons.
This was so quick and easy to make I can’t wait to try it again!