{"id":672,"date":"2009-06-03T18:55:28","date_gmt":"2009-06-03T18:55:28","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=672"},"modified":"2009-06-03T18:55:28","modified_gmt":"2009-06-03T18:55:28","slug":"burmese-shrimp-curry","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=672","title":{"rendered":"Burmese Shrimp Curry"},"content":{"rendered":"<p>This is another recipe from <a href=\"http:\/\/www.amazon.com\/Asian-Kitchen-Cheong-Liew\/dp\/0794604986\/guilofscie-20\">this fabulous book<\/a>. I can&#8217;t seem to stay away from the Burma chapter which is where this shrimp curry comes from. It&#8217;s shockingly simple to make, but comes out as good as anything in a restaurant. <\/p>\n<p>The kids like popping off the tails of the shrimp while we eat. Anything to get hands in the food, I guess. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/goodtimes-009.jpg\" alt=\"goodtimes-009\" title=\"goodtimes-009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-674\" srcset=\"https:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/goodtimes-009.jpg 500w, https:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/goodtimes-009-300x199.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 lb fresh large shrimp, shelled and cleaned<\/li>\n<li>1 Tbs fish sauce<\/li>\n<li>1\/3 cup oil<\/li>\n<li>2 Tbs minced onion<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1\/4 teaspoon ground tumeric<\/li>\n<li>1 tsp dried red pepper flakes<\/li>\n<li>2 small tomatoes, cut in wedges<\/li>\n<li>1 green finger-length chili, halved lengthwise <i>(again, we just subbed this by adding a little extra dried pepper at the right moment)<\/i><\/li>\n<li>1\/2 tsp salt<\/li>\n<li>2 Tbs chopped cilantro<\/li>\n<\/ul>\n<p>Marinate the shrimp in the fish sauce for at least 15 minutes. While that&#8217;s going on&#8230;.<\/p>\n<p>Heat the oil in a pan and stir-fry the onion and garlic for 5 minutes (the book says, &#8220;until fragrant,&#8221; but they kind of start out that way, so, well, I guess &#8220;just before they&#8217;d start turning brown&#8221; is what they mean). Stir in the turmeric. Lower the heat and add the chili pepper flakes, tomato, green chili (if you&#8217;ve got it) and salt. Cook for 6-8 minutes, stirring until it&#8217;s mushy (an excellent job for enthusiastic young chefs). Congratulations, you&#8217;ve made a curry paste. <\/p>\n<p>Add the shrimp and cilantro and cook for another 3-4 minutes, stirring frequently, till the shrimp are done. <\/p>\n<p>And that&#8217;s it. Heat a pan, add things in the right order, and then put it on rice. Done. Delicious. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/curry1.jpg\" alt=\"curry1\" title=\"curry1\" width=\"166\" height=\"300\" class=\"aligncenter size-full wp-image-677\" \/><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/curry2-186x300.jpg\" alt=\"curry2\" title=\"curry2\" width=\"186\" height=\"300\" class=\"aligncenter size-medium wp-image-682\" srcset=\"https:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/curry2-186x300.jpg 186w, https:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/06\/curry2.jpg 311w\" sizes=\"auto, (max-width: 186px) 100vw, 186px\" \/><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This is another recipe from this fabulous book. I can&#8217;t seem to stay away from the Burma chapter which is where this shrimp curry comes from. It&#8217;s shockingly simple to make, but comes out as good as anything in a restaurant. The kids like popping off the tails of the shrimp while we eat. Anything&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[3],"tags":[103,113,88,209,13,130,65,131,215,89],"class_list":["post-672","post","type-post","status-publish","format-standard","hentry","category-main-courses-evening-meals","tag-asian","tag-chili-pepper","tag-cilantro","tag-fish-sauce","tag-garlic","tag-hot-pepper","tag-onion","tag-salt","tag-tomato","tag-turmeric"],"_links":{"self":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=672"}],"version-history":[{"count":13,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":688,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/672\/revisions\/688"}],"wp:attachment":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}