weeknight shrimp curry

I banged out a whole quilt over the weekend which also means I watched a LOT of television. And that I’m still open for business if you’re in the market for a T-shirt quilt.


A few TV highlights:

  1. Jon Favreau’s new Netflix series The Chef Show is just pure joy. If you haven’t seen the movie Chef, go watch that first. Then watch the show and let your heart fill with the delicious food and Roy Choi’s sweet sweet nature.
  2. Big Little Lies season 2 premiere. I’m still mad there’s a second season, but clearly not mad enough to boycott watching. Because… Meryl Streep. We’ll see.
  3. I also started When They See Us which is the story of the Central Park Five. Main takeaways so far? This case is heartbreaking. And also that 30 years ago Donald Trump used his money and power to insert himself into issues that had nothing to do with him and came off looking like a racist moron. Imagine if he was still doing that now and people thought it was a good idea?!

I wasn’t intending to blog this and therefore took almost no photos during prep. But I had to share because it’s my favorite dinner I’ve made in a long time.

Weeknight Shrimp Curry

adapted from NY Times Cooking, serves 2

1 small onion, finely diced

4 cloves garlic, minced

about 1 inch ginger, peeled and chopped

2 tsp curry powder

2 tsp chili garlic sauce

1 can coconut milk

about 3/4 pound of peeled, deveined shrimp*

1 tsp fish sauce

*I had big ones and I cooked about 12-15.

In a wok or large skillet, heat about 2-3 tablespoons of canola oil over medium heat. Add the onion, garlic, and ginger. Season with salt and pepper, and cook for a few minutes until soft. Add the curry powder and the chili garlic sauce. If you don’t have this, you can sub crushed red pepper flakes. But I like the way the heat distributes better with the sauce. This should be easy to find in your international foods section.


Add the coconut milk and cook on medium-high heat until the liquid reduces by about half (maybe 6-7 minutes). Lower the heat and add the shrimp.


They’ll only take 2-3 minutes to cook. Turn off the heat and stir in the fish sauce. Serve with any kind of rice you like, and lots of chopped scallions.


This had the PERFECT level of heat and was filling but still light enough.


I realize that a post about staying inside to watch television and making a warm, comforting meal may not be appropriate as we are in full-blown summer weather. But you don’t have to turn on your oven, it’s quick, and TV watching is year round.

One Comment Add yours

  1. Michelle L. says:

    Roy Choi seems to be the antidote to all of the macho-man-centric chef stories we’re hearing after #metoo and I am HERE for him. However, I don’t like curry and I thought you were going to blog something from The Chef Show this week….

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