This recipe I have today for Weekday Supper is inspired by a recipe in Jean-Georges Vongerichten’s cookbook, Simple to Spectacular. JGV is a French chef who has an empire of restaurants around the world. My most memorable dining experience has been at his namesake restaurant in New York City, Jean-Georges. He is also known for infusing Asian flavors into his dishes after having spend time working and travelling through Asia. Not only that, he’s so nice and down to earth! So is his gorgeous wife, Marja!
Chatting it up with Jean-Georges.
BFFs! Okay…not really…
Oh Marja!
I have made this dish numerous times using chicken thighs. This Thai-inspired dish is really easy to make and full of flavor. Today I decided to swap out the chicken for shrimp as part of a tribute to National Shrimp Day. Yes people, May 10 is National Shrimp Day!
Notes: Obviously, you can use chicken instead of shrimp. And if you’re using fresh lemongrasss for the first time, cut the end of the bulb and then cut about a 2-inch section. Peel away the tough outer layers and mince. These layers will be a little dry and will be hard to chew if left in. If you can’t find fresh lemongrass, substitute 1 teaspoon of dried lemongrass. If you can’t find dried lemongrass, omit it or add a little zest of lemon.
Curried Sauteed Shrimp with Coconut Milk
Yields 4 servings
1 pound shrimp that has been peeled, cleaned, and deveined
1 teaspoon of your favorite curry powder
Kosher salt
1 teaspoon minced fresh chile OR red pepper flakes
1 Tablespoon minced lemongrass
3 Tablespoons canola oil or other neutral oil
1 small can (about 5.5 ounces) of coconut milk
1/2 cup chicken broth
2 Tablespoons Thai fish sauce
1/2 cup roughly chopped cilantro
Cooked basmati rice (to serve)
1 – Toss the chicken with curry powder, a pinch of salt, chile (or red pepper), and lemongrass.
2 – Heat a medium-sized skillet over medium-high heat and add oil. Once the oil starts shimmering, add the shrimp. Cook the shrimp until it starts to turn a light pink. Add the broth and coconut milk and turn the heat to medium.
3 – Cook for another 2 to 3 minutes until the shrimp turn opaque. Add the fish sauce and stir to combine.
4 – Garnish with cilantro and serve with rice.
Here are the other simple weekday recipes from this past week!
Monday – Hip Foodie Mom – Kimchi Veggie Rice Bowl
Tuesday – Cindy’s Recipes and Writings – Lentil Stew
Wednesday – Gourmet Drizzles – Tarte Flambée- A Simple and Delicious French Pizza
Thursday – Hezzi-D’s Books and Cooks – Chipotle Teriyaki Pork Chops
Friday – Kimchi MOM – Curried Sauteed Shrimp with Coconut Milk
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