Menu #2

I’m back with another menu.  Menu #2 is Coconut Shrimp Curry, served with rice.

Menu #2
Menu #2

This dish is a nice mid-week recipe especially mid-winter – it’s warm and most of the ingredients are easy to pull from the pantry or freezer.

I usually stock up on the bags of pre-cooked, peeled and deveined shrimp when they come on sale as I find them really handy to have on hand.  I’ll thaw them overnight in the fridge (if I remember to pull them the day before), or just in a large bowl of cool water if (as usual) I am just trying to pull things together quickly.

The shrimp curry is just a variation of the recipe that I’ve posted before. I’ve found that it’s a very flexible recipe  – in this version, I’ve added some organic grated coconut to the coconut milk.

In a previous post I’ve talked about comparisons between different coconut milk, and I have to say that in a recipe like this, where some stronger spices are used, that the slight flavour differences between the brands that I’ve tried wouldn’t really matter.

3 types coconut milkOf course, the other differences (organic or not) play a factor as well.  I find that I reach for the Thai brand most often.

I love using coconut milk because it adds creaminess to dishes, without adding dairy.  It’s usually fairly well tolerated by those on a FODMAP free diet, and with my dairy intolerance it’s a godsend.

The rice, of course, could just as easily be switched out for pad thai noodles.  The noodles give it a different texture and are actually preferred by The Son, but we had the noodles with another dish the night before, so I switched it up.

I like this particular recipe, because I can add whatever veg is kicking around in my fridge or freezer.  Some diced peppers or tomatoes, or frozen chopped spinach all work well with the creamy sauce.

Menu # 2
Menu # 2

So, for the ratings, (with 1 star at the low end and 3 stars at the better end) I would say:

Ease of grocery shopping: * * *

Ease of preparation * * *

Family friendly * * (The Son ate the curry, but not the rice!)

I also like this recipe because it’s easily adjusted and is an excuse to eat seafood.  I find that without butter in my ingredient repertoire that traditional ways of eating shrimp and shellfish are out for me.

Happy Eating!  I hope you find Menu #2 easy to work into your menu rotation.

TOP 10 Ingredients in My Pantry

 

My Top 10 Ingredients (that I always have in my pantry)

 

When I started out trying to follow the FODMAP diet I had already identified a few foods that I needed to replace or learn to live without.  However, as I started to get better at reading labels I was totally blown away by how many processed products have hidden ingredients.   I love cooking, but I hate the hassle of always having to read labels and always having to prepare something from scratch. 

 

These items represent the safest of my safe list.  I almost always have them in my pantry cupboard – if you are starting out on a FODMAP diet, take the time to find these items in a store, clear a shelf and start your ‘safe shelf’:

 

Top 10 Ingredients that I always have in my pantry:

 

1:  Olive oil

2:  Salt and Pepper

3:  Aylmer Accents Fire Roasted diced tomatoes (no garlic!)

4:  Rice pasta

5:  Egg Replacer

6:  Quinoa

7:  Canned Tuna

8:  Rice

9:  GF cake mix

10:  Dairy free chocolate chips

 Chocolate Chips  Alymers tomatoes

 

You will note that there aren’t any items that would be kept in the fridge or in the fruit bowl.  That’s for another list.   I probably will get some flack for putting in the Gluten Free cake mix and chocolate chips, but I gotta have something sweet from time to time.  I’ve found some dairy free chocolate chips and can make myself some respectable chocolate chip cookies  using the cake mix – having these in the freezer really saves me when I’ve got a chocolate craving !

 

Looking through this list I think: Good heavens… this really is the most boring ingredient list in the history of ingredient lists…!  Obviously I need to break out of my shell and try a few new products….