summer special - shrimp curry

one of the problem of the hot temperature during the mid summer is the lost of appetizer...of course you can drink beers, but that only will give you beer belly...ha.. In order to encourage our appetizer, one of the best way is to eat something special... we have to learn from people who live in the hot weather for a long history - the southeast Asia. One of my best friend from Singapore told me... the fresh pepper (Very spicy) mixed with fresh ginger and soy source is a great side dish in the summer time... I tried and loved it so much... so here is the "pepper idea" in this shrimp curry... the steps are easy... first... you need to find some good shrimp with shells on. (because shell will increase the flavor) and some shrimp without shell (for lazy people in you family), some other seafood mixture also can be used (squid, crab and scallop). 1)boiling some skinless potato and carrot (chunky chopped) 2)Prepare a big pan, some olive oil and some butter melt in... fry some green onion and a big onion (chopped) for about about one minute. 3) mixed boiled vegetable with the fried onions and add two table spoons of rice wine (white wine is good too), then add shrimp and seafood here. 4)add some water or chicken broth to make it "soupy" 5) add curry paste (a good curry paste will make the regular dish into another new level, don't skimp on this one) S&B is one of the brand I like LINK. Put the paste into the soup and turn the stove into minor power... be aware of burning the soup because it will get thicker and thicker... finally, cut some fresh bell peppers (green, red, yellow)just right before you are ready to serve, it only need lightly cooked to retain the freshness...and some ginger roots on top of dish... that's it! a summer special shrimp curry! Remember, the second day curry always taste better than the first day, so don't be afraid to make a big pot! :: )