Improv, sketch artist and actor Colin Munch eats red cocunut curry with shrimp dumplings and talks about improv, 50 Shades of Grey and death. @ColinMunch
Recipe: Red coconut curry with shrimp dumplings
Serves 3 hungry or 4 normal people
Total time – 1 hour
1 bag frozen shrimp (or ¾ pound fresh raw shrimp), thawed, peeled and cleaned
2 cloves garlic, minced
¾ stalk lemongrass, heavily bruised with a back of your knife, peeled of its outer layer, and finely minced
1 small knob of ginger (less than a golf ball size), peeled and minced
¾ cup cilantro stems, finely chopped
2 tbsp fish sauce
1 package of fresh wonton wrappers (in refrigerated section)
Salt and pepper
Chop cleaned shrimp roughly and mix with all other remaining ingredients. Stir to combine. Separate 20 wonton wrapper skins and lay out on a counter or board. Use a small spoon to dollop a small amount (around 1-2 tbsp) onto the middle of each wonton. Dab finger in a small water bowl and move finger along the very outside border of the wonton wrapper. Fold together and pinch tightly, broken dumplings are sad dumplings. Store in the fridge on a board or plate until you are about 10 minutes until serving time. Makes about 20 dumplings
After you’ve made the dumplings, get a pot of water on the stove up to a boil to cook rice noodles.
Quick Red Curry Coconut Sauce with Rice Noodles
1 small jar of prepared red (or green) curry paste
1 clove garlic, minced
1 stalk lemongrass, heavily bruised with a back of your knife, peeled of its outer layer, and finely minced
1 tbsp ginger (or galangal if you can find it), peeled and minced
1 lime, zested and juiced
2 cans coconut milk
2 large or 3 small stalks broccoli, crowns left roughly chopped for good bite size pieces, and broccoli stems peeled, sliced thinly, bottom cut off and discarded
½ package of dried rice noodles (whatever thickness you like)
Salt and pepper
1 handful cilantro, freshly chopped
Stir jar of curry paste with garlic, lemongrass, and ginger to combine. Add mixed curry paste and cook on medium-low heat for about 5 minutes. Add coconut milk and get up to a simmer.
Once the sauce is at a simmer, time to start frying dumplings and cooking your rice noodles. Preheat a large frying pan on medium heat with 2 tbsp vegetable oil for a few minutes. Place dumplings in pan and cook until bottom side is golden brown, usually 3-4 minutes. Right after you start frying the dumplings, get rice noodles cooking in your boiling pot of water, stir noodles well to make sure they don’t stick to each other. Going back to your dumplings, after the 3 or 4 minutes turn your dumplings over to brown the other side. Once you’ve turned your dumplings over, move to your red coconut curry sauce and add broccoli, lime zest and lime juice right before serving.
Once rice noodles have cooked (use directions on your bag, usually 3-5 minutes), drain and keep aside. Place noodles in the bottom of your bowls first, then pour in red coconut curry sauce with broccoli, place dumplings on top of noodles so they stay crispy, and garnish with fresh cilantro.
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Back of the House is a comedy and food podcast in Toronto. Host Mike Christie invites comics and entertainers over for a meal that has special significance in the guest's life and they discuss food, comedy, urbanism, and whatever's irking them in the moment. Remember, this is water and some are lakes.