Absence really does make the heart grow fonder.
Clichés really get a bad rap, but you know what? I’m not ashamed to admit that I love a good cliché. When they work, they work.
After an unplanned hiatus from the blog, I’m ready to delve back into my little corner of the internet. Life has a way of speeding by at warp speed, and from what I’ve discovered from the past 2 months of absolutely NO blogging whatsoever, is that it’s really important to carve out time for yourself. Schedule it in, even.
I’d love to say that I’ve spent the last two months prepping recipes, advancing my photography, and queuing up posts. But, to be completely candid, I did nothing of the sort. While it was refreshing to spend time in the kitchen without worrying about tracking recipes and taking pictures, I did miss it the whole process of it. It’s almost therapeutic. This little blog has always been a sort of creative outlet – a way to experiment with my love of food, photography, and design – and I really don’t want to abandon it just yet!
I started a new job a few months back that boasts a longer commute, so my energy and motivation for cooking at the end of the day is slim. Sometimes the mood strikes, and sometimes it doesn’t. On the days that it doesn’t, it’s meals like these that I live for.
Wham, bam, damn. This meal uses pantry staples, minimal ingredients, and can be whipped up in under half an hour.
While this isn’t a traditional curry by any means, it is really darn good served alongside some rice to sop up all the spicy sauce!
I tend to add even more curry paste and curry powder to this than the recipe calls for, but I adore the heat. If you prefer a more mild taste, start with just a hint and work your way up, tasting as you go. Omit the jalapeno, because those suckers can be really spicy if you’re not used to them!
Another great thing about this recipe is that it’s easy to customize. Have some leftover veg in your fridge? Toss it in. Don’t have rice? Swap for noodles! Don’t like shrimp? Replace with shredded chicken.
|20-Minute Shrimp & Spinach Curry|| |
- 2 Tbsp olive oil
- 1 onion, diced
- 1 Tbsp red curry paste
- 3 cloves garlic, minced
- 1 Tbsp fresh grated ginger
- 1 jalapeno, seeded and diced (optional)
- 1 tsp cumin
- ½ tsp curry powder
- ½ tsp turmeric
- ½ tsp salt
- 4 cups packed fresh spinach
- 1 796-mL can crushed tomatoes
- 1 lb large shrimp, peeled & deveined
- Basmati rice, to serve
- In a large skillet over medium heat, saute onion in oil until soft, 5 minutes. Add red curry paste, garlic, ginger, jalapeno, cumin, curry powder, turmeric, and salt. Cook another 5 minutes.
- Add spinach and cook, stirring, until wilted.
- Stir in crushed tomatoes and cook, stirring often, until thickened, 5-10 minutes.
- Stir in shrimp and cook until opaque, 3 minutes.
- Serve over basmati rice.