It's a rough world when you're looking to make a quick and tasty meal after a long week and you just happen to have lobster and shrimp waiting to be eaten. This dish is a further variation on a recipe from Fine Cooking: I used shrimp and lobster instead of halibut, twice as much curry paste plus a healthy dose of sriracha, and peanut butter in place of half the peanuts. Curry is super flexible, and there are endless variations. This one was delicious, and it was done by the time the rice was cooked.
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