Spring is a funky season in Northern California. We’ll get a couple weeks of 60’s and straight rain, and then BAM! 95 degrees. In your face sissies! But after a week or so, the temps cool off again and we get a respite until end of May. Usually. But since I menu plan weekly, it’s a pain in the arsenal.
When it’s cool and rainy, I want pasta, soup, and a good stir-fry. When it’s dry and wicked hot I want
a gallon of ice cream fruit bruschetta. And if the weather is inconsistent throughout the week, my eyes sort of roll into the back of my head, followed by heavy sighs and an irritating 3-year-old whine (irritating and 3YO whine being synonymous. Obviously.)
So last week, keeping with the ups and downs of Mother Nature, I went back to some of my favorites with (hot) creamy asparagus soup, (cool) thai chicken curry wraps, (cold) apple salad with candied walnuts, and then the new one featured today for good measure, which is hot. All over the map – just like the weather patterns.
This yummy little ditty calls for very few ingredients and has a simple, but flavorful sauce. Plus, it comes together before you can say “John Jacob Jingleheimer Schmidt” 10 times. Not that you would actually want to say that.
I’m sure next week, I’ll be eating lettuce leaves and ice cubes again.
Thai Coconut Curry Shrimp
Prep time: 15 minutes
Cook time: 5 minutes
• 2 teaspoons vegetable oil
• 4 scallions, chopped, whites and greens separated
• 1 tablespoon Thai red curry paste
• 3 cloves garlic, minced
• 1 pound medium shrimp, peeled and deveined
• 6 ounces light coconut milk
• 1 teaspoon fish sauce
• 1/4 cup fresh parsley, chopped
• 3 teaspoons lime juice
• salt to taste
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and fish sauce; mix well. Simmer about 2 minutes, until shrimp is cooked through. Remove from heat, mix in lime juice, scallion greens and parsley. Serve over hot rice.