YATS cooks!

Spicy shrimp curry with Naan

No, this is not a cooking blog.  But I do like to cook, and when I whip something up that's yummy, I don't mind sharing it with you...especially when it's extra easy.
Tonight, I made a 3-part meal that was super quick to prepare - particularly because many of the ingredients were "ready-made".  So is that "cheating"?  Maybe I should re-title the post "YATS re-heats".  Anyway....

First, prepare the rice side dish.  I used the microwave, so I couldn't go wrong.
1 cup Basmati Rice, 1 1/2 cups water, 1tsp Kosher salt.  Throw this in a round pyrex and microwave on high for 5 minutes.  While this is "nuke-ing", slice about 5 dried apricots into thin strips, then lightly toast 1/4 cup of sliced almonds in a pan and wash a lemon (you'll zest it in a minute).  By this time, the 5 minutes will be up.  Give the rice a quick stir and microwave for 12 more minutes on half power.  Once finished, stir in the apricots, almonds, and zest some lemon peel over top for color and flavor.  I got this recipe from the April issue of "Real Simple", and I call it jeweled rice.  The flavors sparkle on your tongue and the colors do look like little jewels...what a great side dish:

Jeweled Rice.  Mmmmm...
(potatoes to be used another day)

 

Second dish.  While the rice is taking it's 12 minutes to finish up, you can get on with the main dish.  You'll need:
1 pound peeled, deveined shrimp
1 tbs olive oil
1 can "fire-roasted" diced tomatoes
1 generous tablespoon of "Patak's original" mild curry paste (cilantro and cumin). 

Here's what you do:  warm the oil in a medium pan and cook the shrimp until just pink (maybe 3 minutes).  Add in the tablespoon of curry paste and stir (about 1 minute).  It will slightly coat the bottom of the pan and look like it's going to be a huge mess to clean up, but wait.  Next add the tomatoes and stir, stir, stir.  The slight acidity of the tomatoes is just enough to help you de-glaze the pan and get all the spicy curry paste flavor into the dish.  Once this is warmed through (2-3 minutes), toss a Naan on a griddle pan (the same pan you used to toast the almonds would work, too) to crisp up a bit (one minute each side).

Just in case this isn't enough (color OR flavor),  I always keep a "hidden secret", an extra side dish, something special to slop up with the naan.  A ready made sachet of Palak Paneer!  You heat this in the microwave for a minute or so, and add it alongside your other dishes.  Voila!  Your fellow diners will feel like they're in a real curryhouse for dinner.  I'm not saying this is anywhere near "restaurant quality" palak paneer...but coupled with your other homemade curry dish and the rice side, it adds quite a kick (waaaay spicier than the curry paste) and variety.  Even though it was a quick heat-and-serve dish, it's a nice complement to the overall meal.

The "Secret Weapon"

Soooooo, what are you waiting for?  Cook up some curry this week! 

"You make the best dinners" - Husband (now that's an endorsement!)