I’m guessing the majority of people I know haven’t ever had the pleasure of being introduced to Beef Rendang – Indonesian Curry, I’m not even sure how it is that I started making Rendang. It seems kind of unlikely that back in the day, basically pre Internet & pre Food Network, this small Midwestern family would fall head over heels with this spicy curry beef dish that’s the national dish (and national treasure) of many countries, not just Indonesia.
When I made my Instant Pot Cauliflower Rice, I had a little surprise in store for today’s post: Easy Shrimp in Curry Sauce.
When we’re talking about Vietnamese cuisine in our family, my sis is all about the Pho. A few years back, I posted a phenomenal recipe for Pho Ga, Chicken Pho, just for her and I have a Shortcut Pho Ga Tay on my site, too, that can be made with turkey or chicken. Me, I’m all about the Cà Ri Gà Vietnamese Chicken Curry. I mean really all about it! I crave it!
This Curried Shrimp Spread was always a “food day” favorite where I worked. I was quick to nab the recipe, and of course careful to follow food day etiquette, meaning if you are lucky enough to be a recipient of a recipe, you don’t upstage the person that gave it to you and make the same recipe for your food day contribution.