Shrimp Coconut Curry with Rice

1 can of coconut milk
1 tbsp of red curry paste
1-2 tbsp of fish sauce
1 can of cubed pineapples
pinapple juice from the can
1 red bell pepper
fresh ginger
mushrooms
1/2 pound of shrimp
salt and pepper
jasmine rice


heat the coconut milk over medium heat in a medium size sauce pan. combine with curry paste and cook for approx. 5 minutes, stirring occasionally. add in fish sauce, 1/3 cup of the pineapple liquid from the can, and large freshly cut ginger slices. the pineapple juice is important because the juice sweetens the curry. add a bit of brown sugar if you like it sweeter. cut red pepper into strips and chop the mushrooms. the cook the red peppers and mushrooms with olive oil in a small pan over medium low heat until semi soft. add into the curry. add the pineapple chunks. add the shrimp into the curry. cook 5-7 minutes until shrimp are cooked. serve over jasmine rice.
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i like to eat this dish in a bowl with rice on the bottom and the curry poured over the top. add whatever veggies you prefer. the secret is the pineapple juice as your thinning liquid.



Photo by GavinBell, Uploaded on August 18, 2005, available under a Creative Commons Attribution-Noncommercial license.

Delicious Halibut

halibut

1 lemon

1 medium shallot

4 cloves of garlic

olive oil

salt and pepper

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dice the shallot and garlic. place the shallot in a pan on medium low heat with olive oil until translucent. add garlic and cook 1-2 minutes. season the fish with salt and pepper. place on a sheet of tinfoil and pour the shallot/garlic mixture over the fish. pour the juice of one lemon over the top. place skin side up on foil and add more olive oil if necessary. fold tinfoil into a pouch and place in oven for 12-15 minutes on 350 until fish meat flakes. yum!

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i enjoyed this meal with mash potatoes (water, potato flakes, substitute chicken broth for milk and butter) and broccoli.
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recipe created by stephanie pagac