Comfort Me With Apples by Ruth Reichl

Author:Ruth Reichl
Language: eng
Format: mobi, azw3
Tags: Autobiography
ISBN: 9780375507045
Publisher: Allen & Unwin
Published: 2001-09-01T10:00:00+00:00

CHANNING WAY SHRIMP CURRY

Afterward I knew I should move out of Channing Way and spend time by myself. I felt as if I was in love with both Doug and Michael, and I didn’t think that was possible. I didn’t even know if either of them wanted me.

It was time that Doug and I told each other the truth, no matter how hard that might be. But Doug was always away, and it was easier to keep quiet; once everything was said there would be no turning back. In the meantime, I clung to the comfort of my commune. I felt safe on Channing Way, and I cooked a lot of shrimp curry. It was my way of saying thank you.

This is a classic American curry, and very much a product of its time. It is also perfect commune food: It’s delicious, good for a crowd, and doubles or triples easily.

1 onion, chopped

2 garlic cloves, smashed

1/2 stick (1/4 cup) unsalted butter

4 tablespoons curry powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1/2 teaspoon pure red chili powder, or to taste

1 tablespoon all-purpose flour

1/2 cup heavy cream

1 cup well-stirred canned coconut milk

2 cups chicken broth

2 teaspoons freshly grated lime zest

2 pounds large shrimp, peeled and deveined

2 tablespoons fresh lime juice, or to taste

salt and pepper

Accompaniment: and mango chutney

Garnish: raisins, salted roasted peanuts, chopped candied ginger

Cook the onion and garlic in the butter in a heavy 5-quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth, and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stir in the lime juice, and add salt and pepper to taste.

Ladle the curried shrimp over rice and top with garnishes. Serve the mango chutney on the side.

Serves 6.

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