Curry in a Hurry

Another one of my favourites from Company's Coming by Jean Paré. This recipe is found in the 30-Minute Weekday Meals book. I like to use red or green Thai curry paste and whatever green veggies I have on hand (spinach, kale, chard, bok choy, asparagus, peas, etc). It's great with shrimp or any meat (chicken, pork, etc). Just slice your meat thin and pre-cook it. The leftovers are perfect heated up for lunch the next day. ~ Tracy

A quick, colourful stir-fry with enough sauce to serve over rice. Mild curry adds a pleasing heat. ~ Jean Paré

Ingredients

• Cooking oil	1 tbsp	15 mL
• Chopped red onion	¾ cup	175 mL
• Garlic cloves, minced (or 1 tsp / 5 mL garlic powder)	4	4
• Mild curry paste	2 tbsp	30 mL

• Chopped peeled yam (or sweet potato)	1 ½ cups	375 mL
• Can of coconut milk	14 oz.	398 mL
• Prepared chicken broth	½ cup	125 mL

• Fresh (or frozen, thawed) green beans, cut into 2 inch (5 cm) pieces	1½ cups	375 mL

• Frozen uncooked large shrimp (peeled, deveined), thawed	1 lb	454 g

• Salted cashews (or peanuts)	⅓ cup	75 mL

Directions

Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add onion, garlic adn curry paste. Heat and stir for about 1 minute until fragrant.
Add yam, coconut milk and broth. Stir. Bring to a boil. Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until yam is tender.
Add beans. Stir. Cook, uncovered, for 3 to 5 minutes, stirring occasionally, until beans are tender-crisp.
Add shrimp. Stir. Cook, uncovered, for about 3 minutes, without stirring, until shrimp turn pink.
Add cashews. Stir. Serves 4.

Make it a Meal

With hot basmati rice. Serve with sliced tomatoes and English cucumber on the side.

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