Spicy Banana Curry with Lobster and Shrimp

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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Shrimp with Banana Curry

This recipe is based on one in Fine Cooking. We didn't have the halibut called for, but shrimp worked perfectly. This is deceptively easy to make--and very impressive, too.

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Mango Chicken Curry

Mango + chicken + curry + rice = good. Really good. I fell into this recipe tonight, lacking any other ideas. I'd seen it recently in the Washington Post and was intrigued by both the flavors and the promise of a quick meal. While it wasn't quite 30 minutes, as the chicken had to defrost and champagne mangoes take a bit longer to cut up, it certainly wasn't long for a dish this good. I will definitely be making this again, but in the future I'm going to up the spice a bit and maybe add some toasted cashews for crunch.