Simple cooking: Thai Green Curry Shrimp

I'm not saying that cooking is simple. I mean, simple is doing your multiplication tables, frying an egg, or taking out three pirates in a bobbing boat in the ocean at dusk. There was a time before I got the cooking bug when I would go to some Thai joint and absolutely marvel at the flavors and wonder how they jammed so much complexity into the bowl. It seemed almost magical, and something I couldn't ever imagine doing myself. That is one of the things I love most about exploring cooking....learning that some of the most interesting, deliciously full flavors come from the simplest of ingredients and quickest cooking methods. Last night was yet another classic example. w and I were both in the mood for something light after a(nother) weekend of overindulgence. I was at work with no idea what to make, and started checking out epicurious, inserting different search terms looking for inspiration. Shrimp was sounding good, curry always makes us happy, and suddenly, thanks to the scientific genius that is Al Gore's invention of the internet, this popped up on my screen. Simple? Check out that ingredient list. Fast? Put your rice on and by the time it is done you will have completed your prep and have this steaming bowl of Thai goodness in front of you. Is cooking simple? Apparently so!
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Thai Green Curry Shrimp
adapted from epicurious/Bon Appetit
yield: Makes 6-8 servings

ingredients:
1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)
salt
Chopped fresh cilantro
Lime wedges

method:
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Add salt to taste. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Note: the lime wedges are essential to really make the flavors pop. Make sure you squeeze in a healthy amount in your bowls!-bb

Welcome Home!

This is as good as it gets. Coming home after another grueling 13 hour day of enabling others alcohol consumption at the wine shack, and the first thing that hits me as I walk in the door is the appetite inducing aroma of garlic sautéing in hot oil. Instantly my hunger meter redlines. I walk into the kitchen and find w putting the finishing touches on this fabulous recipe she got from one of my favorite food blogs, Steamy Kitchen, written by a Florida blogger/budding TV chef named Jaden whose goal is to show everyone how to make simple and delicious Asian food at home. Taking those seemingly complex recipes and breaking them down into easy and accessible meals. We've found her to be a great source, and tonight's shrimp were fabulous. The sweet flavor of the shrimp enhanced and amplified by the garlic and brandy. My mouth was most happy! Thanks J, for another addition to our regular repertoire!
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Garlic Brandy Prawns
from Steamy Kitchen

ingredients:
1/2 lb prawns, shelled leaving tail on
1 t cornstarch
½ t salt
1T garlic, minced
1T butter
1 stalk green onion, cut on diagonal ¼” strips
1 Tbs brandy
1 tsp salt
1 tsp sugar

method:
1. Clean & marinate the prawns: Rinse prawns, pat completely dry and marinate in cornstarch and ½ t salt for 5 minutes.

2. Heat wok and add oil. Once oil is barely smoking, turn down heat to med-high. Add prawns. Fry until they are half-done, approximately 2 minutes. Remove from wok, leaving the oil in the wok.

3. Add the garlic, fry for 10 seconds. Add the brandy, salt, sugar, butter. Cook sauce for 1 minute so that it slightly thickens. Add the prawns and green onion. Stir fry until prawns are cooked through, about 2 minutes (depends on size of your prawns)