Pre: Thai Shrimp[/Tofu] Curry and Pakistani Spicy Chickpeas

The last few times I can recall having curry, they were of the Indian variety. While I do really love Indian curry, I was thinking about how back in the day Naomi would make all kinds of different curry, which inspired me to break out of my normal routine and find a good Thai curry recipe. And, since someone recently raved about how much they love Emeril’s recipes, I decided to take a shot at one of his. But since I can’t resist the call of AllRecipes, I did browse around there for a while and found another unrelated recipe for a side dish that looked interesting (and hopefully tasty), so hopefully at least one of them turns out alright:

Here are the requested ingredients:

  • Axelina: 9 Tablespoons chopped Thai basil leaves; 9 Tablespoons chopped fresh cilantro leaves; sprigs of fresh cilantro (for garnish)
  • Chris: 2 large red bell peppers; 1 tomato
  • Dana: 1 large red bell pepper; 1 tomato; 2 onions
  • David: 6 tablespoons peanut oil; 1/4 cup vegetable oil; 6 tablespoons fish sauce (+ soy sauce for vegetarians); 6 teaspoons palm sugar or light brown sugar; 2 teaspoons cumin seeds; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon lemon pepper; 2 tablespoons lemon juice; 6 medium carrots; 4 (15-ounce) cans garbanzo beans; 1/2 lb medium shrimp, peeled and deveined; 9 tablespoons Thai Red Curry Paste; 1 1/2 cup chopped shallots; 6 teaspoons minced garlic
  • Jeff: 1/2 lb medium shrimp, peeled and deveined
  • Jessica: 3 (14-ounce) cans coconut milk
  • Lindy: 1 volume-equivalent-to-pound-of-shrimp tofu; 2 tomatoes
  • Leigh: enough jasmine rice to be a side for ~12 people’s curry
  • Mary: 1/2 lb medium shrimp, peeled and deveined
  • Mena & Simon: 1 pound medium shrimp, peeled and deveined
  • Others: Bring some fruit or other snack for people to munch on while we wait for the main course to be ready, or a dessert, if you really want.

I’m excited to see you guys tomorrow!

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