No recipe per se but here's what I did...more or less: I took what was left of a bag of frozen shrimp (I'm guessing 20 or so), rough chopped celery and carrots, minced garlic, added salt and pepper, and sauteed it all with EVO. After it softened somewhat, I added three cans of coconut milk, a small rectangle chunk of curry paste, and a cup of water. I brought it to a boil and then reduced heat and simmered for about an hour I think while I rode my bike to drop off school forms. When I returned, I added a cup of amaranth (because that was the only whole grain I had in the cupboard and I wanted to thicken the soup). I brought it to a boil again, and then reduced heat and simmered for another hour while I went to fetch free perennials. (You should have seen me walking through Mattapan and Milton with 4 shopping plastic shopping bags filled a bunch of cool perennials, and a 5-foot tall "clipping" of a really cool purple, flowering plant I can't remember the name of.)
When I got back home, I put the plants in a bucket and took the pot off the stove. I just had a bowl and it was YUMMY. If I wasn't still being somewhat cautious with my gut, I would have used more curry but it still had a little kick.
I forgot to mention the raisins! I'm eating a bowl of the leftovers on Friday night and, when I tasted the plump sweetness of the raisins, I came back to make sure that I mentioned them. Alas! I spaced the raisins. I'm pretty sure I added them at the same time as the amaranth. I love the curry raisin combo so I thought it was worth this edit.
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