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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine. |
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Recipe - Thai Shrimp and Vegetable Curry
by Wen Zientek-Sico
Simple and easy to make, this main dish is an excellent recipe to have on hand when you need a quick flavorful dinner. Commercial curry pastes can be used in place of our curry pastes if desired. Serve this dish with steamed jasmine rice for a delightful dinner.
Thai Shrimp and Vegetable Curry
Simple and easy to make, this main dish is an excellent recipe to have on hand when you need a quick flavorful dinner. Commercial curry pastes can be used in place of our curry pastes if desired. Serve this dish with steamed jasmine rice for a delightful dinner.
2 tablespoons oil
1/3 cup chopped shallots
3 minced garlic cloves
3 shredded carrots
2 chopped red bell peppers
1 tablespoon Basic Red Curry Paste or Basic Green Curry Paste
1/2 pound washed and trimmed spinach
2 cups coconut milk
1 1/2 tablespoons Thai fish sauce
1 pound medium shelled and deveined shrimp
3 tablespoons chopped fresh cilantro leaves and stems
Heat the oil in a large heavy wok or skillet over medium high heat. Add the shallots and sauté for three minutes. Add the garlic, carrots, and peppers and sauté for an additional two minutes. Mix in the curry paste and the spinach and sauté for 2-3 minutes more, stirring constantly. Whisk in the coconut milk and fish sauce until smooth. Simmer for five minutes or until the sauce starts to thicken. Add the shrimp and cilantro and simmer for 3-4 minutes, or until the shrimp are cooked through. Serve immediately.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.
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