All-in-One Dutch Oven Cookbook for Two: One-Pot Meals You'll Both Love by Janet A. Zimmerman

Author:Janet A. Zimmerman [Zimmerman, Janet A.]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2016-08-11T22:00:00+00:00

TECHNIQUE TIP While many recipes call for much more water for cooking pasta, you really don’t need it. The smaller amount called for here is plenty for two servings of pasta, and it will come to a boil much faster than a giant pot of water, especially if you cover the pot while it’s heating. Just be sure to stir the pasta occasionally so it doesn’t stick.

Thai Shrimp and Vegetable Curry

ACTIVE TIME

25 MINUTES

TOTAL TIME

25 MINUTES

Serves 2

With a can of coconut milk and a good store-bought Thai curry paste, this dish comes together quickly, but tastes like you spent all afternoon making it. I use the Mae Ploy brand of curry paste; if you can’t find it, you may need to adjust the seasoning with additional lime juice, sugar, or fish sauce. The final dish, like many Thai dishes, should have a good balance of salty, sweet, and sour. Serve with a light (not “lite”) lager. Singha is probably the brand of Thai beer that’s best known in the United States, but any mild beer without lots of hops will pair well.

1 (14-ounce) can full-fat coconut milk

Vegetable or coconut oil (optional)

1 tablespoon Thai red curry paste (or more for seasoning)

1 teaspoon freshly squeezed lime juice (optional)

1 teaspoon sugar (optional)

1 small zucchini, cut into ¼-inch rounds

½ small onion, sliced thin

½ small red bell pepper, seeded and cut into bite-size pieces

8 to 10 ounces medium shrimp, peeled and deveined

1 (5-ounce) bag baby spinach

2 tablespoons chopped fresh basil

2 tablespoons coarsely chopped roasted salted cashews

1. Open the can of coconut milk without shaking it. Depending on the brand, you should see a thick layer of almost solid coconut “cream” on the top of the can. If so, scoop out 2 to 3 tablespoons of it and add to the Dutch oven. If not, add enough vegetable or coconut oil to the Dutch oven to form a thick coat on the bottom. Place the pot over medium heat to melt the coconut fat or heat the oil until it shimmers.

2. Add the curry paste and smash it down into the oil to fry it slightly, about 2 minutes. Add the rest of the can of coconut milk and stir to dissolve. Bring to a simmer and taste. Thai curries should have a balance of hot, sour, and sweet flavors, so add more paste, the optional lime juice, or sugar as necessary.

3. Add the zucchini, onion, and bell pepper and simmer for 10 minutes, or until the vegetables are just tender.

4. Add the shrimp and spinach and bring back to a simmer. Cook for 5 minutes, or until the shrimp are cooked through. Serve over rice (if desired), garnished with the basil and cashews.

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