Blog It! (And A Step Back In Time)**

You were expecting another "Thai" pun?

You can tell I really love Asian food. I make a lot of it. Last night I needed something quick and easy so I went to my "cheating" sauces which I talk about in the,"Yes, I've Cheated" post, and pulled out a bottle of Trader Joe's Thai Yellow Curry Sauce and some frozen raw shrimp. I hadn't planned on blogging,(I can't blog EVERY meal I make!) But after the girls and Spencer tasted what I threw together, they all shouted, "Blog it!" They were also overjoyed that I was serving white rice and not brown with it! That sort of presented a problem since it was around 7 and I had no sunlight. Since I don't have an external flash on my camera and I've been chided into photographing in natural light only, I saved a  plate to snap today.


My family is a pretty good set of food critics. Fortunately, I married a guy who  is up for anything I make. My kids aren't picky, because they started eating whatever we ate as soon as they could. So now that I am blogging, I make the same food I always used to, but I now ask the question, "Is it blog worthy?"
If it doesn't pass the test at home, I don't bother. 
This was so easy, I almost feel a little guilty claiming it as a recipe, since I didn't really do much. 
Shrimp in Yellow Curry Sauce with Ginger Jasmine Rice
1 pound of raw, peeled, de-veined medium sized shrimp
1 small onion, chopped
2 red bell peppers, seeded and chopped
1 bottle of Trader Joe's Yellow Curry Sauce (sorry to my international readers. But those of you in Malaysia shouldn't have a problem figuring it out!)

1. Saute the onions and bell peppers for a couple of minutes.
2. Add the shrimp and stir fry for a couple more minutes. Usually with shrimp you want them to be opaque and pink, but I knew they would finish cooking in the sauce.
3. Add the sauce, bring to a simmer and until heat until the sauce is hot and the shrimp are cooked.
4. Serve with Ginger Jasmine Rice

Ginger-Jasmine Rice
 I wanted to cook the rice in coconut milk, but I was out of it. It was very tasty any way.
3 cups water, salted
1 1/2 cups Jasmine rice
1/2 inch piece of ginger, peeled and grated*
Handful of chopped cilantro

1. Bring the water to a boil
2. Add the salt, rice and grated ginger.
3. Cover and reduce to very low. Cook 20 minutes or until all water is evaporated.
4. Add a handful of cilantro when it's done cooking

See? Super easy! Dinner in about 30 minutes. 

*Here's a great gadget if you don't already have one. The micro-plane. A micro-plane is great for grating ginger and garlic, parmesan cheese and zesting citrus.


**I had so much fun playing "dress-up" when I was an extra on the set of "Courage, New Hampshire", I am now a guest editor for the Colony Bay blog. From time to time I will be writing about food from a historical point of view. If you'd like to read "What A Patriot Ate", just click on the link. 
http://www.colonybay.net/w/Colony Bay, What A Patriot Ate