Keepers and Shrimp with Green Curry

In these days of increasing discount booksellers and online retailers, local community bookshops are more rebranding themselves as local community centres.  The local bookshop near my parents, The Hockessin Book Shelf, has been great, regularly organising author talks and book clubs.  So I was very excited when I was visiting to be able to attend an event highlighting the book Keepers by local Delaware author Kathy Brennan and her writing partner Caroline Campion.  Brennan is fairly established in the food world, the food editor for the Gramercy Tavern Cookbook and gave a really interesting talk about the challenges of food writing (especially developing recipes that her children would enjoy) and Brennan made a really interesting point – most cookbooks are aspirational, promoting dinner party food rather than the easy simple dinners that most people (including me and Beardy Fiance) really need to put on the table on weekdays.

Just to give you an example, there are no dessert recipes – as they are definitely focusing on essential dinner plans.  After doing some testing, we found that these were indeed quick, easy recipes which we could use when getting home from work.  I’d definitely recommend this to young working families or really anyone who’s looking to expand their quick and healthy recipe collection for weeknights!

Myself and Beardy Fiance have given up meat for Lent – we’re really trying to be a bit healthier and really increase the fish in our diet (it is just so good for you!) so the Shrimp with Green Curry was a natural choice!


Shrimp with Green Curry (from Keepers)


1/2 tablespoon wok oil

2 tablespoons Thai green curry paste

1 teaspoon anchovy paste

1 can unsweetened coconut milk

1 tablespoon dark brown sugar

1 pound shrimp

1/2 pound of green beans

2 scallions

1 tablespoon lime juice

Brown rice

We actually were using up all the vegetables in our fridge, so we threw in some carrots as well.  You could really amend the vegetables quite a bit based on what needs using.

Heat the oil in a wok.

OLYMPUS DIGITAL CAMERAPut green chili paste and anchovy paste in the oil to heat.

OLYMPUS DIGITAL CAMERAStart cooking the rice on the stove – brown rice in particular takes quite a long time to cook.

OLYMPUS DIGITAL CAMERAAdd coconut milk to paste mixture.

OLYMPUS DIGITAL CAMERACut up veg and add to wok.


OLYMPUS DIGITAL CAMERASimmer for about ten to fifteen minutes.

OLYMPUS DIGITAL CAMERADrain the rice and serve curry with rice.



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