This recipe comes from Food & Wine, and it hit the perfect trifecta concerning the quality of the recipe. And by “trifecta” I mean that out of the three people who tasted it, no one had the same opinion of it.
Tara flat out didn’t like it, saying there were too many flavors trying to compete with one another. Michelle liked it well enough, but found it too spicy to eat in great quantities.
I loved it. I loved it for the reasons mentioned above, although I didn’t think that the flavors competed against one another as much as they complimented one another – with the exception being the spiciness. It can be hot, but we ate this meal on a summer day, typically a better time for spicy food than not.
If I were to make it again (and I’ll probably won’t, because I like to have culinary consensus when I cook), I’d cut back on the jalapeno, but keep everything else in place.
By the way. This is one of the better pictures I’ve taken in quite some time. Natural lighting is an amazing thing. Anyone know how I can recreate natural light on the cheap?
- 1 Tbsp Tamari
- 1 Tbsp Dry Sherry
- 1 3/4 curry powder
- 1 teaspoon Cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ground Pepper (to taste)
- 2 chicken thighs (boneless, skinless, cut into 1/2 inch pieces)
- 2/3 lb medium sized shrimp(shelled and deveined
- 1/2 lb elbow macaroni
- 2 Tbsp corn oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1/2 jalapeno, seeded and sliced
- 2 scallions, sliced
- 1 small carrot, sliced
- 1 Tbsp Oyster Sauce
- 3/4 cup chicken stock
- 1 Tbsp fresh basil, chopped
Mix the tamari, sherry, curry, cornstarch, sugar and sesame oil into a medium to large bowl. Season with pepper. Add the chicken and coat with the marinade, and then follow with the shrimp. Coat well, cover the bowl and allow to marinate for at least 20 minutes.
Cook the macaroni “al dente” as directed by the instructions on the box. Set aside.
In a wok or large non stick skillet add 1 tablespoon of corn oil. Place over medium/medium-high heat and allow to come to temperature. Add the marinated shrimp to the skillet and season with salt. Stir and cook until all of the shrimp become opaque (2-3 minutes). Remove the shrimp from the skillet onto a plate and set aside.
Add the second Tablespoon of corn oil to the wok or skillet. Add the chicken and season with salt. Lower the heat to medium and allow to cook until lightly browned (4-6 minutes). Add the garlic, ginger, jalapeno, scallions, and carrot. Allow these ingredients to saute/cook together for 4-5 minutes. Pour in the oyster sauce and mix in well. Add the chicken stock, and allow to come to a simmer. Add the shrimp and macaroni and cook until both come to temperature.
Serve in a bowl or on a plate. Top with the basil.