Today's recipe is adapted from one by David Tanis in The New York Times
As he wrote, "Summer cooking at its best is a streamlined affair. Nothing too complicated.
If you are cooking indoors, keep it simple. Don't use a lot of pots and pans when a single pan will do.”
"Something tasty on the grill, like a steak for slicing, some sausages or some vegetable kebabs. Or a giant colorful salad. The goal is a meal that is light, bright, refreshing and restorative”
Photo - Evan Sung for The New York Times.
Curry Noodles with Shrimp and Coconut
Time 35 minutes
Makes 4 to 6 servings
12 ounces rice noodles (vermicelli)
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
6 allspice berries
2 tablespoons coconut oil
1 medium onion, finely diced, about 2 cups
2 tablespoons finely chopped lemongrass
½ teaspoon grated garlic
2 teaspoons grated ginger
Salt and pepper
1½ teaspoons turmeric
⅛ teaspoon cayenne
Zest and juice of 1 lime
1 teaspoon fish sauce (optional)
2 cups coconut milk
1 pound wild Pacific spot prawns, peeled and deveined
1 pint cherry tomatoes, halved
½ cup slivered scallions
Cilantro, basil and mint leaves, for garnish
- Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
- Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
- Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
- Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
- Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
- Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.