And finally, a new website! And it only took me a year or so. (Seriously. Remember my old domain actually ran through its lifetime and extinguished itself while waiting for me to set it up already?) So, yay me. I think I may have pulled something trying to pat myself on the back.
Mike’s playing a show up in Canmore tonight, and so seeing as a) it’s winter, and b) snowy, and c) he gets so nervous before a gig that he never eats, and if they do get a free food and booze tab, you can guess which category it’s spent on, I decided to feed him proper before sending him off this afternoon.
Now, you’d think by the ripe old age of somewhere between 30 and 40, I might have learned that when working with hot peppers, rubber gloves are a good idea. I’m pretty sure I mentioned that fact in the article I just finished for City Palate. In fact, I deliberated including it or not, thinking the advice was just too obvious. And yet each and every time I work with fresh hot peppers, I think I’m somehow exempt from this rule; that if I work fast and wash my hands immediately, the capsaicin isn’t going to have time to seep into my dried-out skin to burn me all night long. (And then after spending all evening slathering tingly-cool peppermint foot lotion on my hands, I’m not going to be reminded again of my mistake when I take my contacts out.)
Thai Green Curry with Tomatoes, Spinach and Shrimp
2 fresh jalapeño or bird’s eye chiles, seeded and chopped
1 stalk lemongrass, the meaty parts chopped
a handful of fresh cilantro
3 cloves garlic, peeled and cut into chunks
2 Tbsp. lime juice
1 Tbsp. canola oil
1 Tbsp. grated fresh ginger, or about a 1” knob, cut into chunks
Canola, olive or sesame oil, for cooking
1/2 pint cherry or strawberry tomatoes, halved
1/2 can light or regular coconut milk
1 lb. large raw shrimp or prawns, peeled with the tails left on
1/2 bag of pre-washed baby spinach leaves, torn into pieces
salt, to taste
steamed rice, to serve over
Combine the jalapeño peppers, lemongrass, cilantro, garlic, lime juice, oil and ginger in a blender and pulse until you have a sort of paste.
Add a drizzle of oil to a large skillet and set it over medium-high heat. Add the tomatoes and cook for a few minutes, until they release some of their juices and start to brown and soften. Add about half of the green spice paste and cook for another minute. (The rest can be set on the table as a condiment, kept in the fridge or frozen for another meal.)
Pour in the coconut milk and bring to a simmer. Cook for a minute or two, to allow it to thicken a bit. Add the shrimp and spinach and cook for about 2 minutes, until the spinach wilts and the shrimp turn opaque. Remove the pan from the heat immediately, so that you don’t overcook the shrimp. Season with salt to taste and serve immediately over rice. Serves 4.