A Quick & Clean Guide to Washing Your Clothes by Hand

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


I live in New York City, where having a washing machine in your apartment building outweighs many other standard living space must-haves. Windows? Who needs ‘em? Heat? I’ll get an electric blanket. And apartments with laundry in-unit? They’re myths. If you tell me you have a washing machine, I simply won’t believe you.

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Coconut Shrimp Curry

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste. This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do! Keys to making shrimp curry It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe: Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

Shrimp curry

This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do!

Keys to making shrimp curry

It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe:

  • Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more.
  • Large shrimp: Using shell on shrimp is nice because they come out even more flavorful and juicier; or use tail on shrimp if desired.
  • Full fat coconut milk: Use only full fat coconut milk here: it’s gets that essential creaminess to the broth.
  • Fish sauce: It might sound odd if you’ve never cooked Southeast Asian style cuisine, but it’s absolutely essential to adding that authentic flavor in Thai and Cambodian food.
  • Basil or Thai basil: If you can find it, Thai basil is most authentic and has a subtle licorice flavor. If not, whatever fresh basil you can find works!
Shrimp curry

What is Thai red curry?

Alex and I spent time in Cambodia together years ago, and the flavors of this shrimp curry instantly brought us back to Southeast Asia! Cambodian cuisine features curries very similar to Thai red curry.

What is it? Thai red curry is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Then what’s red curry paste? If it’s not part of your cooking repertoire, you’ve got to add it: stat.

Thai red curry with shrimp

The secret: red curry paste

Red curry paste is a jarred paste that makes it easy to make a Thai red curry. It has all the flavors you’d find in the broth, without needing to buy them separately: chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. Alex and I use it in all sorts of dishes and it has the best flavor. We highly recommend adding it to your fridge! A few notes on red curry paste:

Do I really need fish sauce?

To many home cooks in North America, fish sauce might sound odd or scary. But here’s the thing: it’s the secret to many Southeast Asian recipes! When Alex and I visited Cambodia, they put fish sauce in just about everything. Why? It adds an incredible depth and savory umami flavor to everything from broths and salads.

Fish sauce is made from fermented fish. Yep, not the biggest selling point! But you can think of it more like a Southeast Asian-style soy sauce. When you add it to the broth in this shrimp curry, it adds a noticeable authentic Thai flavor. Don’t leave it out!

Shrimp curry

Use shell on shrimp for big flavor.

The best shrimp for shrimp curry is shell on or tail on shrimp: mostly because it looks the prettiest! Shell on shrimp has the best flavor: both because it gets the juiciest when cooked in the shell, and because the shell adds a little flavor to the broth. But if the thought of peeling shrimp isn’t desirable (we get it!), tail on shrimp is great too. (Want more shrimp recipes? Here are 10 Healthy Shrimp Recipes.)

Best rice for shrimp curry? Jasmine.

The perfect pair for this shrimp curry is rice: but not just any rice. Jasmine rice! Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. When Alex and I used it for this shrimp curry, it was the finishing touch that transported us back to Southeast Asia. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.

If you can’t find jasmine rice, basmati rice works too! Or any type of medium or long grain rice. You can use brown rice too (it has more nutrients), but here we wanted to be ultra-authentic and served it with sticky white rice.

Thai Shrimp Curry

More curry recipes

Love curry? We do too. Once you’ve made this shrimp curry, here are a few more to try! There are lots of types of curry from all over the world: most of the recipes on this site are Indian or Thai-style curries:

  • Easy Chickpea Curry One of our top recipes, this 20-minute chickpea curry is Indian style (made with curry powder, not paste).
  • Vegetable Curry This vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.
  • Coconut Lentil Curry This fast and easy dinner idea that’s healthy and full of flavor. It has similar flavors to this shrimp curry!

This shrimp curry recipe is…

Pescatarian, gluten-free and dairy-free.

Print
Shrimp curry

Coconut Shrimp Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.


Ingredients

  • Jasmine rice (or basmati rice), for serving
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground turmeric
  • Zest of 1 lime (plus lime wedges to garnish)
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 pound large shrimp, shell on or tail on (wild caught if possible)
  • 5 leaves fresh basil or Thai basil, plus more for garnish

Instructions

  1. Start the jasmine rice (or basmati rice).
  2. Mince the onion. Mince the garlic. Cut the pepper into thin strips.
  3. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.
  4. Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.
  5. To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Shrimp curry, Thai red curry, Thai shrimp curry, Coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Tuesday Things.

1. Who ever thought that March would feel longer than January?! Pretty sure April might feel twice as long. 2. Really want to make these spicy egg roll bowls. 3. One thing I’m loving to do every day is watch Maria Shriver’s live instagram. She usually has on guests and while some are celebs, it […]

The post Tuesday Things. appeared first on How Sweet Eats.

tuesday things

1. Who ever thought that March would feel longer than January?! Pretty sure April might feel twice as long.

2. Really want to make these spicy egg roll bowls.

3. One thing I’m loving to do every day is watch Maria Shriver’s live instagram. She usually has on guests and while some are celebs, it doesn’t give you that feeling of watching celebs in their giant homes have a quarantine vacation. It’s really inspiring and enjoyable.

4. How to give yourself a mental break.

5. TV things!! How brutal was This Is Us last week? That fight BROKE my heart. And a Million Little Things! I loved the episode but am SO over Maggie, can’t even believe the baby storyline and the ending. Crazy. ALSO – we watched Tiger King (who else feels like it’s practically Kenny Powers, real life?) last week in one sitting (omg) and we’re halfway through Ozark. Have you watched either?

6. This is the best: some good news with John Krasinski.

7. I’ve read lots of articles about people putting up Christmas lights/trees to bring joy to these days. I actually think it’s a fun idea because we rarely get to sit home and just enjoy the lights/tree in December, but can’t even imagine dragging it out and putting it away. Ha.

8. But on the other hand, I’m basically cooking like it’s the holiday season SO WHY NOT. Gotta reel it in.

9. 57 things to do with friends besides catching up. This is good.

10. Where is the first place you want to go when this is over?

The post Tuesday Things. appeared first on How Sweet Eats.

Lemon Coconut Pull Apart Bread.

This lemon coconut bread is sponsored by ALDI!  This lemon coconut pull apart bread is an absolute dream. I don’t know what it is about pull-apart bread. It’s just SO gratifying. Pulling apart those fluffy, flakey layers is almost better than grabbing a gooey cinnamon roll.  And while I usually think of pull-apart bread as […]

The post Lemon Coconut Pull Apart Bread. appeared first on How Sweet Eats.

This lemon coconut bread is sponsored by ALDI

This lemon coconut pull apart bread is an absolute dream.

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

I don’t know what it is about pull-apart bread. It’s just SO gratifying. Pulling apart those fluffy, flakey layers is almost better than grabbing a gooey cinnamon roll. 

And while I usually think of pull-apart bread as being something we make around the holidays, I decided that a spring version was 100% necessary. YEP. So here we are. 

lemon sugar

Because this lemon coconut pull apart bread is the perfect spring comfort food! It can work as breakfast, brunch or dessert. You can prep it the night before and bake it the morning of.

It’s such a delicious treat right now in this crazy season.

aldi baking

I’m thrilled to be partnering with ALDI again today to share this recipe. ALDI has allll of your grocery needs – including gorgeous, seasonal produce and baking ingredients like flour, baking powder and sprinkles to make some spring dishes.

For our lemon coconut bread, I used the Baker’s Corner All Purpose Flour and Sugar. Along with the Baker’s Corner Shredded Coconut and bright, fresh lemons from ALDI. You’re going to use the juice and zest from those babies so you want good ones and ALDI is where they’re at.

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

Oh oh oh! I’m also super excited that ALDI has their bottled mimosas back right now – in Orange and Pineapple. If you need a citrus pick me up for brunch, these are perfect. Not only are they delicious but they are so easy and convenient – you only need one bottle.

Personally, the pineapple ones are my fave. 

pineapple mimosas

Back to our pull-apart bread. 

This bread is everything you want in your house right now. It’s comforting and warming and perfect to share with family, but at the same time it has all the flavors of spring that we crave. 

I’ve been a sucker for coconut in the springtime ever since I was a child. My grandma (mother lovett!) made a wonderful coconut cake that we couldn’t get enough of. I still think of it every spring. 

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

In a way, this reminds me of that. We’re adding the shredded coconut to the actual dough and to the filling. This I can 100% get behind – I am a total coconut freak. We’re also adding the lemon zest into the dough and filling for an extra punch. 

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

This is a classic dough that requires two rises – one that rises in a bowl and then one (once its cut into squares) that rises in the pan. Your entire house smells wonderful while it’s baking – like a big gooey lemon cinnamon roll, in bread form. 

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

Once you’ve baked the bread, you can release it from the pan and pull apart the soft layers. It’s amazing when served at breakfast or brunch and pairs so well with yogurt and fruit parfaits. But it also makes for a great treat that I like to refer to as “breakfast dessert” – you know, when you have a savory breakfast, but then have a treat? Breakfast dessert. I’m here for it! 

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

There is a time and a place for lemon treats and this.is.it. 

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

Lemon Coconut Pull Apart Bread

Print

Lemon Coconut Pull Apart Bread

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.
Course Breakfast, Dessert
Cuisine American
Prep Time 2 hours 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings 6 to 8 people
Author How Sweet Eats

Ingredients

  • 2 3/4 cups Baker’s Corner All-Purpose Flour
  • 2 teaspoons Baker’s Corner Sugar
  • 2 1/4 teaspoons Baker’s Corner Active Dry Yeast
  • 1/3 cup milk (whole or 2% works)
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • ¼ cup Baker’s Corner Shredded Coconut
  • 2 tbsp freshly grated lemon zest

filling

  • 6 tbsp unsalted butter
  • 1/2 cup Baker’s Corner Sugar
  • 1/4 cup Baker’s Corner Shredded Coconut
  • 3 tbsp freshly grated lemon zest

Instructions

  • In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast.
  • Place the milk and butter in a small saucepan and heat over low heat just until the butter melts.
  • Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
  • With the dough hook attached to your mixer, stir in the milk and butter mixture until combined.
  • Add the salt and the eggs, one at a time, beating well after each addition. Beat in the lemon zest and coconut. The dough will be very sticky! Add the remaining 3/4 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be sticky. Place it in a well-oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
  • After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12×20 inches if possible.
  • Add the filling: brush the dough with the melted butter, cover with the sugar, coconut and lemon zest. Use a pizza cutter to slice the dough into 5 strips from top to bottom – lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares.
  • Brush a 9×5 loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  • Preheat the oven to 350 degrees F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Let cool slightly and then carefully turn the pan over to remove the bread. Serve!

This lemon coconut bread is a pull apart dream! It's perfect for brunch or dessert with the perfect amount of fluffiness.

Look at that ooey gooey lemon glaze! I can’t handle it.

The post Lemon Coconut Pull Apart Bread. appeared first on How Sweet Eats.

Rosemary Focaccia Bread

This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. Meet my all-time favorite focaccia bread recipe. ♡ It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it […]

This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.

Rosemary Focaccia Bread Recipe

Meet my all-time favorite focaccia bread recipe. ♡

It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make.  And most importantly, it’s just so dang good.

It’s perfectly soft and fluffy and satisfyingly chewy.  It’s sprinkled with lots of fresh rosemary and crunchy flaky sea salt, and drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread.  It’s easy to make by hand, or even easier to make with the help of a stand mixer.  It also happens to be naturally vegan, and can be shaped into a free-form round or pressed into a rectangular baking dish.  And best of all, it is just the ultimate cozy carbohydrate comfort food.  I know you’re going to love it.

Also, if you happen to be new to working with yeast in bread, please don’t let that deter you from making focaccia!  This recipe is a great place to begin when working with yeast, and I will walk you through each step of the process so that all of your questions are answered.  You’ve got this.

Let’s make some rosemary focaccia!

(more…)

Cozy Thai-Inspired Chicken Noodle Soup

This recipe was supposed to be Vietnamese pho. But for some reason, pho keeps eluding me. So, after throwing a brief fit, I came back to the kitchen with a new idea: a brothy, Thai-inspired chicken noodle soup.
While it isn’t pho, it’s equa…

Cozy Thai-Inspired Chicken Noodle Soup

This recipe was supposed to be Vietnamese pho. But for some reason, pho keeps eluding me. So, after throwing a brief fit, I came back to the kitchen with a new idea: a brothy, Thai-inspired chicken noodle soup.

While it isn’t pho, it’s equally delicious. This soup is everything we were craving: cozy and comforting with the perfect amount of noodles and flavor.

It’s also super simple to make, requiring just 1 pot and easy-to-find ingredients.

Cozy Thai-Inspired Chicken Noodle Soup from Minimalist Baker →

Get Ready to Meet Home52

Hi Food52ers,

We wanted to take a moment to let you know about something new on the horizon. On April 3rd, the section known as “Living” in our site navigation will be renamed “Home52.” Read More >>

Hi Food52ers,

We wanted to take a moment to let you know about something new on the horizon. On April 3rd, the section known as “Living” in our site navigation will be renamed “Home52.”

Read More >>

Easy Homemade Pretzel Bites

Easy Homemade Pretzel Bites

Pretzels are one of my favorite breads and they’re easier to make than you might think – especially if you opt to make Easy Homemade Pretzel Bites instead of full sized pretzels in the first plate. Pretzel bites are something that you’ll see on the menus of gastropubs: one or two bite …

The post Easy Homemade Pretzel Bites appeared first on Baking Bites.

Easy Homemade Pretzel Bites

Pretzels are one of my favorite breads and they’re easier to make than you might think – especially if you opt to make Easy Homemade Pretzel Bites instead of full sized pretzels in the first plate. Pretzel bites are something that you’ll see on the menus of gastropubs: one or two bite pretzels served with a dipping sauce or three. They’re easy to make because they only require minimal dough handing. This means that even if you’re not an expert baker, you can easily whip up this salty snack at home!

The recipe starts with a fresh batch of homemade yeast dough. Pretzel dough is relatively plain and has only a few simple ingredients. This means that the dough is very straightforward and easy to make, even if you’re not that experienced with yeast bread. If you happen to have refrigerated pizza dough on hand, you can actually use that in this recipe, too. Once the dough has been mixed together, set it aside to rise for about an hour before shaping the dough.

When it comes to shaping this dough, it couldn’t get any simpler: cut the dough into equal pieces and roll the balls between the palms of your hands to smooth them out. The recipe makes pretzel bites that are about 2-3 bites (depending on how big your mouth is!) per piece, so the balls of dough are large enough to be easy to work with as you shape them. Once they’re rolled out, they only need a few more minutes to rest until you’re ready to cook them.

Cooking pretzels is a two step process. First, the balls of dough are dunked in hot water that has a generous amount of baking soda in it. This brief bath sets the outside of the pretzel balls, ensuring that they will have a thick and chewy crust after baking. They aren’t actually cooked in the hot water mixture, just left in there long enough to set that crust before they go into the oven. Sprinkle the balls generously with salt (if you, like me, enjoy salted pretzels) while they are still wet and before they go into the oven. Pretzel salt is a specialty salt used for pretzels that is particularly coarse and doesn’t melt away while the pretzels bake. Coarse or sea salt can be substituted if you don’t have traditional pretzel salt.

Bake the bites until they are golden, then serve them up while they are still warm. My favorite pretzel dip is whole grain mustard, but there are all kinds of spicy sauces and cheese dips that also make wonderful accompaniments. These are best on the day they are made, but leftovers can be stored until the next day. If you opt to make your bites smaller than mine, reduce the baking time by a couple of minutes.

Easy Homemade Pretzel Bites

Easy Homemade Pretzel Bites
3/4 cup water, warm (100-110F)
2 1/2 tsp (1 envelope) active dry yeast
1 tbsp sugar
2 cups all purpose flour
2 tbsp vegetable oil
3/4 tsp salt

Topping
2 cups water
2 tablespoons baking soda
pretzel salt or coarse salt

In a small bowl, combine 1/4 cup of the water with the yeast and sugar. Stir and allow to stand for 5 minutes, until mixture is foamy.
In the bowl of a stand mixer, combine yeast mixture with remaining water, flour, vegetable oil and salt. Mix with a paddle attachment until dough comes together and begins to pull away from the sides of the pan. If the dough seems very wet, add in an additional tablespoon of flour. Turn mixer up to medium and beat for 1-2 minutes. (This can be done by hand with a wooden spoon and a little bit of elbow grease). Dough should be elastic and spring back when touched.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise for 60 minutes, or until doubled in size.
Preheat oven to 375F.
Cut dough in half and shape each half into a rough log. Cut each log of dough into 10 equal pieces. Roll dough balls between your hands to give them a round shape. Set aside for 15 minutes, covered with a clean dish towel.
In a large skillet, combine 2 cups water with baking soda and bring to a boil. Reduce heat to a simmer and place the dough balls
In a skillet or saucepan, combine 2 cups water with the baking soda and bring to a boil. Reduce heat to a simmer and place the dough balls into the water in small batches (4-6 at a time).
Cook for about 30 seconds, turning once, then remove from the water with a slotted spoon and arrange balls on a parchment-lined baking sheet. Sprinkle with pretzel salt while still wet.
Bake pretzel bites for 16-19 minutes, or until golden brown. Serve warm.

Makes 20 pretzel bites.

The post Easy Homemade Pretzel Bites appeared first on Baking Bites.

Chicken Fried Steak

To make classic Chicken Fried Steak, pound steak cutlets thin, then bread and fry. Serve with rich country gravy. Chicken Fried Steak is a Southern favorite! Continue reading “Chicken Fried Steak” »

To make classic Chicken Fried Steak, pound steak cutlets thin, then bread and fry. Serve with rich country gravy. Chicken Fried Steak is a Southern favorite!

Continue reading "Chicken Fried Steak" »