Thai Coconut Curry Shrimp

I love Thai food, almost as much as I love Indian food (Indian will always be my first love). When I came across this recipe for Thai Coconut Curry Shrimp, my heart fluttered a little. This may sound silly, but most of the time when I fall in love with a dish, I automatically assume that there is some complicated science behind it. Not so. This dish came together so easily and took less than 30mins! Cooking the brown rice was the longest part. I do have one qualm though, I will NEVER peel and devein shrimp ever again! Get it? Got it? Good. Most seafood counters have this awesome service where they peel and devein shrimp for you. Why did I not use it you ask? I thought that I should learn how to do it on my own. I will never make that mistake again. I followed these instructions on how to properly cook brown rice. Fact: Brown rice is harder to cook than white rice. I don’t care what you say.

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Caribbean Fix: Double Trouble

In my first post, I stated that I have a Caribbean background. My family is from Trinidad and Tobago where I spent many summers during my childhood. Luckily for me, the women in my family have no problems whipping up my hometown favorites in a snap! But it’s important to me that when I have kids they know about their culture. Food is definitely the best way to keep the culture alive. Doubles are one of my all time favorite dishes from back home. Using this recipe from Trini Gourmet I attempted to make doubles at home.

Note: Doubles are a traditional street food. It’s cheap, fast and portable. It’s essentially a chickpea sandwich.

 

 

 

 

 

 

 

The Crew: Chick Peas, Cumin, Onion. Black Pepper, Salt, Garlic, Yeast, Warm Water, and Flour (not pictured)

 

 

 

 

 

 

 

Dough Boy

 

 

 

 

 

 

 

Bara split and ready to fry

 

 

 

 

 

 

 

 

 

 

The boy pan frying bara. Note: Even though I love to cook I’m terrified of hot oil. The thought of leaving the kitchen with yet another battle scar terrifies me. At first we attempted to deep fry the these bad boys in the deep fryer (the black bucket looking thing to the left. . .I get technical like that). But quickly figured out that pan frying made for better, less oily results.

 

 

 

 

 

 

 

 

Chick pea mix

 

 

 

 

 

 

 

 

Finish product

Thoughts: Next time I think I’ll try a different recipe, preferably from the Naparima Girls High School Cookbook. It’s the same cookbook that my mom and aunts swear by. Also I think the chick pea mix was a bit too spicy for my mom and the boy, what can I say, I like it hot. All in all, I’m glad I gave it a try but it’s definitely something I’m going to have to revisit.

Talk to me:

  1. What are your favorite family recipes?
  2. Have you ever tried a recipe with less than stellar results?