Back before I knew what real Thai food was, there was this restaurant that my friends and I used to go to back in college all the time called “Exotic Thai.” And while totally NOT real Thai (Penang is actually in Malaysia but I guarantee you it’s not real Malaysian either), it was tasty and was my first real exposure to curries and coconut flavors in food.
This dish kind of reminded me of those same flavors I first found to be so fascinating, except that this dish is arguably LEAGUES better.
This recipe was adapted from this Penang Red Curry Chicken recipe that I saw on about.com, but as per my usual, I changed some things up a bit and made it a bit faster to cook.
Ingredients (4 large servings):
1/2 small can tomato paste
1 small onion, chopped
1 roma tomato, chopped
1 can light coconut milk
1 tsp red curry paste
1 tsp freshly ground curry spices blend
1 tsp chili powder
some fresh ginger
3 tbs lime juice
3 tbs tamari (gluten free soy sauce)
1 tsp fish sauce
1/4 tsp nutmeg
1/2 tsp ground coriander
shrimp (about 30)
1 bell pepper, sliced vertically
2 bunches scallions, chopped about 1″ long
1 cup brown rice.
1. Start brown rice cooking.
2. Blend curry sauce ingredients together in a food processor, and pour into a large skillet or saute pan.
3. add in shrimp, bell pepper, and scallions, and simmer on med-low for about 30 min, until veggies are soft and shrimp is done and sauce takes on a nice dark color. wait for rice to be done.
4. Pour curry/shrimp/veggie mixture over brown rice, and garnish with basil leaf.
As long as you keep these spices around in your pantry, this is not an expensive meal to make. However if you are buying all of these spices for the first time, it can be a bit pricey. I guess my advice is make lots of thai food and enjoy its yumminess to get your money out of the spices!