Thai Yellow Curry Shrimp with Spinach & Carrots

Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble.

Cooking tip: use Gulf shrimp, not farm raised. Serve the curry over hot, cooked jasmine rice.

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Thai Yellow Curry Shrimp with Spinach & Carrots

  • 1 pound Gulf shrimp, peeled
  • 1 Tbsp vegetable oil
  • 1-inch-piece fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • ½ yellow onion, chopped
  • 2 carrots, peeled and grated
  • 3 small Yukon Gold potatoes, chopped
  • 1 Tbsp Mae Ploy Yellow Curry Paste
  • dash of cayenne pepper
  • 1/2 cup white wine
  • 1 14-ounce can coconut milk
  • 1 10-ounce bag fresh spinach
  • hot, cooked jasmine rice

Rinse peeled shrimp and set aside.

In a large Dutch oven, sauté onion, carrots, and potatoes in oil, ginger, and garlic until tender. Stir in yellow curry paste and dash of cayenne pepper (add more if you want the curry spicier).

When thoroughly mixed, add white wine and coconut milk. Blend well. If you prefer a thinner sauce, add ½ to 1 can of water. Stir in shrimp.

When shrimp are pink, add spinach and stir until wilted. Serve immediately over hot cooked rice.

 

 

 

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Rosemary Chicken with Garlic & White Wine

We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.

This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.

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Rosemary Chicken with Garlic & White Wine

  • 4 boneless chicken breasts
  • 6 garlic cloves, mashed
  • 3 Tbsp extra-virgin olive oil
  • 1 cup white wine
  • 2 sprigs fresh rosemary, chopped
  • 1 tsp sea salt
  • hot, cooked pasta
  • parmesan cheese

Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.

Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.

Serve with a crisp green salad and garlic bread.