About Time and Coconut Shrimp Curry

"And in the end I think I've learned the final lesson from my travels in time; and I've even gone one step further than my father did: The truth is I now don't travel back at all, not even for the day, I just try to live every day as if I've deliberately come back to this one day, to enjoy it, as if it was the full final day of my extraordinary, ordinary life."







If you have not seen About Time yet, Valentines Day is a perfect opportunity to watch it. It is well written with smart dialogue and an unconventional love story. And most of all is a lesson in life, you cannot re-live your life or those precious moments you have had, so you better enjoy them while they last. Some days of course, you do not even go back to at all. 
The movie is now available on DVD I believe, but before you watch it you need to have something delicious and this shrimp curry might be the perfect recipe.
Everyone will be expecting something chocolaty or cakey on food blogs before Valentines but I think we might all want dinner if we happen to celebrate with kiddies at home and I think this might be a good recipe to try. It is not too complicated but still challenging enough and different from your regular week night dinner I am sure. 
This quick curry was so fragrant and delicious that it is definitely a recipe to keep. Unfortunately there were not leftovers at me house as it all disappeared the same night ;)


• 
  
• Coconut Shrimp Curry
• 1 cup chopped onion
• 3/4 cup chopped red pepper
• 2 tbsp chopped ginger
• 1 tsp lime zest
• 3 cloves of garlic
• 1/2 tsp hot pepper flakes


• 2 tbsp (30 mL) ground almonds
• 2 tsp coriander
• 1/4 tsp turmeric
• 3/4 tsp paprika


• 1 tbsp vegetable oil
• Salt to taste
• 1 cup coconut milk
• 1 tbsp lime juice
• 454 g shrimp, peeled and deveined
• 1-1/3 cups white basmati rice
• 2 tbsp toasted sliced almonds
• 1 tbsp chopped fresh coriander
• 
  


• Place the onion, red pepper, peeled ginger, lime zest, red pepper flakes and garlic in a food processor and blend until it looks like a paste. Add the almonds and spices.
• Place the oil in a pan and add the paste. Mix and cook on low heat until it forms lumps. Add 1 cup of water and 3/4 teaspoons of salt, cook for 5 minutes. Strain through a sieve and return the liquid to the pan. Add the coconut milk, lime juice and shrimp. Cook 3 minutes or until shrimp are just pink. Serve with steamed vegetables and rice topped with roasted almond flakes and fresh cilantro. 
• • Steamed Veggies
  • 1/4 cauliflower
  • 2 cups frozen yellow and green beans
  • 1 zucchini, chopped and sauteed or grilled
  • 1 cup chickpeas
  • 1/2 red pepper chopped
  • some olive oil
  • Place a splash of olive oil in a pot and add chopped cauliflower, beans and red pepper with a splash of water. Cover and cook/steam on medium heat until tender but still crispy but not completely cooked through. Add the chickpeas. Add the zucchini.
• You could finish the meal off with this decadent chocolate tart or tiramisu- click on it for the recipe.
• 
  
  
•