With Liv on dominatrix brains tonight, I thought I’d create a palate punishing version of one of my favorite meals. These curry brains were my first attempt at making it myself. It’s a quick and easy and you can customize however you want.
2 cans (roughly 14 oz each) of coconut milk
1 4 oz jar red curry paste
1 tbs fish sauce
Shrimp (I used small ones, but you could use any size really)
Any veggies you like
Sriracha for color
Rice wine vinegar (suggested for rice)
In a large pot combine both cans of coconut milk, the full jar of curry paste, and the tablespoon of fish sauce with the burner on medium. Stirring periodically, wait for the liquid to begin bubbling.
When it is bubbling relatively frequently, add in your shrimp and veggies. Turn down curry slightly, keep it closer to medium than low. Let simmer for roughly 20 minutes. I left mine for closer to 30, but I stirred it a bit more than I should have.
While the curry is simmering, prepare some rice. I used Minute Rice and put two servings in the microwave, with a dash of rice wine vinegar.
To make sure the curry is done, keep checking the vegetables. Once they are tender you are good to turn off the heat.
Put a portion of rice either in a bowl or on a plate and spoon over your desired amount of curry.
If you want this to look super brainy make sure you have some shrimp on top of the rice. Then carefully draw little lines on the shrimp to make them look like brains. I also enjoyed the added kick of sriracha within the curry.
Let me know if you try out this recipe and if you do, I’d love to see pictures. Share them with us on Twitter, @thenerdygirlexp.
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