I made a shrimp curry on Sunday for our Amazing Race viewing. I used the sauce from this recipe and just added some stir fried veg and shrimp, instead of battering and frying the shrimp, per the recipe. Tried to keep things simple. You can’t really go wrong with those sauce ingredients: coconut milk, fish sauce, brown sugar, lemon zest, lime juice, cardamom, curry paste, etc. Yum.
Curry Sauce
1 13.5- to 14.5-ounce can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves) (I didn’t go out of my way to look for the leaves so I just left them out)
2 garlic cloves, chopped
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
2 teaspoons fish sauce (nam pla or nuoc nam)
Combine all the ingredients in a medium saucepan and bring to a boil. Lower the heat to medium and simmer for about a minute. I let the sauce sit out on the counter while I got everything else ready, then I strained it, added the vegetables (broccoli, green peppers, red onion) and the shrimp, all of which I had stir fried before adding.
For dessert, I made these:
Mini Cheesecakes, from Food and Wine
Ingredients
Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco (I used chocolate graham crackers, they could have used a little jazzing up, maybe some cinnamon?)
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 ounces), at room temperature (I used greek yogurt)
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup seedless raspberry preserves, warmed
- Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the cheesecake batter into the baking cups, filling them three-quarters full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.
Those mini cheesecakes look rather appetizing.
Do you take the pictures with your Canon?
Yup!
The little cheesecakes were just about the best desert EVER! Just the right size and oh so delicious. We had enough for three more nights. It was sad to see them go.