I am not a good meal planner. Sure wish i was as it would probably save me a lot of time. And exasperation, especially when asking the husband what he wants for dinner and he either reply “Dunno” (while still hypnotized by his computer) or something totally undoable (like gumbo on a week night!). But sometimes dinner ideas just happen and you make them work with wathever is in the fridge.
Yesterday, I was thinking about the crawfish invasion of the river Nile, and how fishermen there call it the “cockroach of the Nile”. Travis and I watched an entire documentary about that issue but you can find more info here. Most egyptians refuse to eat it, only poor people there would even consider it as food. But as the article explain there could be at least two benefits to the crawfish invasion: disease prevention (from bilharzia, a common water-born parasite) and also profit if the Egyptians were to develop a similar industry to Louisiana Crawfish meat industry.
In France crawfish is more rare than shrimps and therefore considered a treat. And last night, all I could think about was crawfish. Would have loved to make Etouffée but knew I didn’t have the ingredients for it. So when I returned from work, I had a quick glance inside my fridge, spotted some coconut milk, green curry paste, and these long slim brocollis I found at the store on monday night. And here was my dinner!
Green Curry Crawfish:
Ingredients (serves 4):
- 1 Lb crawfish (mine were already cooked)
- 1 (14 ounce) can unsweetened coconut milk
- 2 to 4 Tbsp of green curry paste depending on desired degree of heat
- 3 kaffir lime leaves
- 2 cups broccoli (could be bell pepper, eggplant or any vegetable you like)
- 2 Tbsp vegetable or olive oil
- 2 Tbsp fish sauce (optionnal)
- 1 cup water
- Fresh cilantro
- Brown rice
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk, fish sauce and water. Add the broccoli and bring to a boil.
- Lower the heat and simmer until thickened (and until the broccolis soften). Add the crawfish and cook for a few more minutes
- Serve with brown rice and top with fresh cilantro leaves.
Today I have a driving class in the morning. Yep, I am a true parisian who only relies on public transportation and had never learned how to drive!!! But at 28 years old, it is about time.
And I’m going to try to make it to the gym for a quick run before the class. So I better hurry!