New year, new challenge!!! I have quite the serious addiction passion for cookbooks. I love them, I collect them, I read them cover to cover, and then I tend to cook the same tried and true recipes of my own creation over and over again. So this year I thought it was time I pulled those bad boys off the shelf! The plan is simple: once a week(ish) cook a recipe from one of my cookbooks and share the results, as well as a brief book review, with you!
First up, the newest addition to my library, Mad Hungry Family by Lucinda Scala Quinn*. I just got this book and I can already tell that it is going to get a lot of use. It is full of practical recipes and helpful tips to help you make simple, delicious food for your family. It is broken into standard cookbook categories (meat, chicken, fish, etc.) but it also features some bonus sections that I love such as a whole section dedicated to eggs and a special holiday section. I also love the essays interspersed throughout; they are informative, compelling, and above all inspiring. Whether you are an advanced home cook looking for new ideas or a tentative kitchen new comer, this cookbook is a great addition to your library.
Since my main objective is to get out of my cooking rut I chose a recipe inspired by a cuisine I love, but don't often cook: Thai. Below you'll find my adaptation of Lucinda's Shrimp Curry. My main changes where to make it less spicy (for the kiddos) and simplify the cooking a bit. This recipe has quite a few ingredients, but it is super quick and easy to make. You can have a complete curry in the time it takes to cook the rice! It's also a great one to prepare with little helpers, have them prep your veggies!
Simple Thai Shrimp Curry
Adapted from Mad Hungry Family*
- 1 tablespoon coconut oil
- 1 red bell pepper, diced
- 4 cloves of garlic, minced
- 2 shallots, minced
- 2 inches fresh ginger, minced
- 3 tablespoons red curry paste (I like this one)
- 2 14 oz cans of coconut milk
- 2 tablespoons fish sauce
- 1 pound shrimp
- 1 head of broccoli, preferably romanesco, cut into florets
- 4 cups cooked jasmine rice
- handful of cilantro
- 1 lime
- chili sauce, such as sambal oelek
- In a large saute pan, heat oil over medium high heat. Saute the pepper, garlic, shallot, and ginger until soft and fragrant, about 2 minutes.
- Lower the heat to medium and add the curry paste, and stir constantly for 1 or 2 more minutes. Next add the coconut milk and fish sauce and allow to simmer for at least 15 minutes, you might need to reduce the heat.
- Add the broccoli and cover for about 2 minutes. Raise the heat, add the shrimp, and cook covered for about 5-7 minutes, until the shrimp are opaque and the broccoli is tender.
- Serve over rice with loads of cilantro, lime, and chili sauce for those who like more heat.
I hope your family likes it as much as mine did!
* This post contains affiliate links, if you make a purchase on Amazon.com after clicking I will receive a tiny commission, thank you so much for your support!