This is the kind of recipe I so need right now. Fast, lots of tastiness for little effort, relatively healthy, simple, and easily customizable. A perfect contrast to the complicated and heavy and meaning-laden dishes that I love at this time of year, but don’t always have the energy or the time for. This is perfect weeknight cooking. Or maybe perfect weekend cooking, on a particular weekend when you’re feeling done with a certain collection of leftovers, and ready for a whole new set of flavors? This recipe, for coconut curry with shrimp and piles of vegetables, has got you covered.
This spicy, creamy, cheesy party food came into my life in the most improbable of ways: through a diet. Specifically, my husband Ed’s low-carb diet. If you know Ed, you’re probably thinking, Why is he on a diet? He’s fine! That’s what I said for months anytime he mentioned that he wanted to lose weight. “You’re a tall, lean drink of water,” I’d say. “You look great,” I’d insist. It was only after he explained that he was uncomfortable—it was hard to exercise, he had ferocious indigestion, he was always tired—that I realized this was about more than vanity.