Red Curry with Oregon Shrimp and Swiss Chard
Serves 6 | start to finish: 25 minutes
Certified sustainable by the Marine Stewardship Council, Oregon bay shrimp has a mild, sweet flavor that harmonizes beautifully with this simmering, spicy curry. These tiny shrimp are previously peeled and cooked, making them ideal for whipping up a quick meal. They are often sold still a bit frosty, so if this is the case, extend the simmer time accordingly. If chard is not available, spinach makes a wonderful substitute—or try this with the first of our springtime nettles. The rich coconut milk and the tender bits of sweet shrimp make this dish feel like an indulgent treat.
2 cups dry jasmine rice, for serving with the curry
1 tablespoon canola or coconut oil
1/4 cup chopped shallots (about 3 large)
3 garlic cloves, finely minced
1/4 cup Thai red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can coconut milk
2 tablespoons brown sugar, or to taste
3 tablespoons fish sauce, or to taste
1/2 bunch rainbow chard or other Swiss chard
1 pound Oregon bay shrimp, rinsed
1 cup Thai basil leaves, torn or roughly chopped
Hot chili sauce to taste, such as Sriracha (optional)
2 tablespoons lime juice
Cook the jasmine rice on the stovetop or in a rice steamer, following the package instructions.
In a medium saucepan, heat the oil over medium heat until it shimmers. Sauté the shallots for 3 minutes. Stir in the minced garlic cloves, curry paste, cumin, and coriander for 10 seconds to release the aromas. Immediately whisk in the coconut milk, brown sugar and fish sauce. When the sauce is smooth, reduce the heat just slightly, and simmer for 5 minutes.
Meanwhile, strip the chard leaves from the stems. Chop the leaves into 1-inch pieces. Dice the stems small, into 1/4 inch pieces. Either reserve the diced stems to use as a crunchy, colorful garnish, or stir them into the sauce when you add the leaves and allow them to cook and soften.
After the curry sauce has simmered 5 minutes, pour the shrimp and the chard into the pan. Simmer for 6 more minutes (add a few extra minutes if the shrimp was still a bit frozen at the beginning of cooking). Remove from heat but keep warm until ready to serve.
Right before serving, stir in the lime juice and most of the basil leaves, reserving a few for garnish. Taste and adjust seasonings if necessary. Add chili sauce to intensify the heat, as desired.
Garnish the dish with basil leaves (and diced chard stems, if using). Serve with jasmine rice, more fish sauce, and chili sauce at the table.
gluten free ● dairy free
From Edible Seattle, Mar/April 2014