Thai Red Curry Shrimp

I'm also going to make August "Fish Sauce" month since it's not only used in this recipe but it's also a pet peeve of mine to have to buy a big jar of something for a specific recipe and not use it again on others. So good grapes, get ready for some tasty international dishes this month!

Today's recipe is for my coworkers, who often join me in picking up daily Thai Curry specials for lunch.  It was a surprise to find, deliciously easy to prepare and makes a healthy four servings meaning... lunch the next day!  I thought it tasted just like take-out, if not better.

Photo: my own lunch left overs

 

Thai Red Curry Shrimp 

Ingredients

1 3/4 cups water

1 cup uncooked jasmine rice

2 teaspoons butter

1/4 teaspoon kosher salt

Cooking spray

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can light coconut milk

1 tablespoon red curry paste

1 1/2 tablespoons fish sauce

4 teaspoons dark brown sugar

1 red bell pepper, seeded and thinly sliced

2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon*. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

4. Next time, I'm going to add a bit of basil from my patio to add color and flavor to this dish.  

* I did not see this 'cream' part, so I just scooped the top 1/4 cup in part 2.  

Enjoy with your favorite white wine, such as a Chardonnay.

Cheers!

Ana

{July Book Review} The Island

Oh Good Grapes I apologize for the fact that I forgot to mention I'd be reading Victoria Hislop's The Island in July!  Anyway, what a tale!  I spent the last day of my Mexican beach vacation and ALL of the Independence Day weekend stuck in this book.  It's so hard to write these reviews and not give anything away, but essentially it's a story about truths, love of family and the underlying message that good will always triumph over evil, no matter the circumstances. 

The Island starts off a bit slow, with a really brief 'Part One' in which we are introduced to Alexis - a young woman curious to understand the history of her family, a history her mother has pretty much nailed shut and refused to discuss as Alexis grew up.  Alexis sees this mystery as an obstacle in her struggle to find herself and grow into the woman her body has become.  While planning a trip to her mother's homeland of Crete, Alexis comes across the name of a woman who is the key to unlocking the story of her family and it's in Crete, where she meets this woman, that the story of her family three generations ago begins and captivates you until the very end.

What Alexis learns is that she has a family history rooted in shame, disease and disgrace, but throughout the whole unraveling of the truth behind her mother's mystery, the overwhelming theme of love and good over evil presides.

There.  I've tried to give you a glimpse of what you'd encounter in this book while not revealing anything about the main characters in the book.  What you'll learn is that Alexis is only present in the beginning and the end and that this is really a story about forgiveness and acceptance.  This book brought me to tears at some points but at the same time was so wonderfully and beautifully written that I couldn't help but lose myself in it and wish it not to end.

Happy reading! 

Cheers!

Ana

PS - Over the weekend I started my first romance novel!  You know, the trashy beach reads of our mothers' era?  I am currently reading Days of Summer by Jill Barnett.  I am more than half way through and totally hooked on this plot.  I'd say it's about a love triangle but it's more accurate if you drew an hectogram,  connected all the possible dots you could, and called that your love story.  It's wild, it's dramatic, it's sentimental and it's totally what I'll be writing about later this month!  Get yourself a copy!

{We're Obsessed!} The Military Coat

I'd be lying if I told you I've always fallen for double breasted coats.  For years, I didn't get their appeal.  And then I saw a stunning version by the head-turning creative label Alexander McQueen, and no sooner was I ready to enlist myself in this trend.  The no-nonsense sophistication, the dramatic tails, the sharp gold buttons, and the impeccable tailoring leaves no option but surrender.  I'm obsessed!

Coat, $2395, http://www.net-a-porter/

Shop a similar version made by McQueens sister label, McQ, at Saks Fifth Avenue. 

Cheers!

Ana

{Good Grapes Destination} Lake Lanier

TGIF.

I am in desperate need of a relaxing weekend so I am so excited to head to Georgia today and spend the weekend on the picturesque Lake Lanier. I am so looking forward to water sports, beautiful sunsets, relaxation and spending time with Nick’s family at his parent’s home on the lake. It is just what I need. Hope y’all enjoy your weekend too. Remember to relax. 

Photo: Nick took this & sent it to me

Photo: Nick took this & sent it to me

Photo: Nick took this & sent it to me

Cheers!

Cristi

{Thrifty Thursday} Horchow Finale

Photo: My own

When I moved into my new city-chic all glass apartment I was looking for the perfect chic and stylish bar piece. Traditional pieces like a wooden bar just wouldn’t work in this apartment style. Naturally, I turned to one of my favorite (and affordable!) home stores—Horchow Finale, the discount outlet of the incredible (and not so affordable on this girls’ budget) Horchow. I found this mirrored piece and immediately fell in love. Add a tray, a few decanters and viola—I’ve got myself a bar! I might just go pour myself a drink right now…

Cheers!

Cristi

Wine Wednesday!

My friend Lilly treated me to a wonderful dinner at her home on Sunday.  Lilly is a fantastic cook, and I saw this magnet on her fridge and laughed.  I unwind each day by pouring a glass of wine and enjoying it while I prepare the night's dinner.  Do you start your dinners with wine?

Cheers!

Ana

Crispy Tilapia Fillets!

In our efforts to reduce the total calorie count of our dinners, we've been cooking a little healthier at home.  While most of the time that means uneventful meals, I actually came across a flavorful recipe on Epicurious the other night.  I used only half of the oil called for and still turned out with perfectly 'crisp' and flavored tilapia fillets. 

 

I served ours over whole wheat cous cous

 

Ingredients:

1 cup chopped fennel bulb (+1 tbsp fronds)

3/4 cup whole milk Greek yogurt (I used the non-fat kind and it was delicious)

1 teaspoon white balsamic vinegar (I didn't have this so I used 3/4 tsp white wine vinegar plus 1/4 tsp balsamic)

4 tablespoons olive oil (I halved this)

4 tilapia fillets (about 1 pound total)

1 teaspoon ground fennel seeds (I had whole, so I coarsely crushed them in a mortar and pestle)

1 egg white, beaten (to save time I just beat a whole egg)

2 cups Panko bread crumbs (I used 1/4 cup at a time and found I didn't have to use all 2 cups... reduces the amount you throw out)

 

Preparation:

1.  Place bulb in bowl, lightly salt.  Let stand for 10 minutes (I used about 1/4 tsp. Kosher salt).

2.  Add yogurt, mint, vinegar and 1 tablespoon of olive oil.* 

3. Gently sprinkle one side of fillet with seeds and salt and pepper.  Brush with egg white.  Coat with Panko.  Coat second side.  Repeat step until all fillets are seasoned, brushed and coated.

4. Heat 3 tablespoons oil* in a large skillet.  Place fillets on heated oil.  Cook, about 3 minutes on each side, or until done.

* this marks areas where I reduced the amount of oil used.  For the fennel salad, I used about 1/2 tablespoon oil and I used about 1/4 tablespoon for each fillet. 

Enjoy with a glass of white wine, such as Cupcake Sauvingnon Blanc.