Shrimp Curry, Steamy Kitchen #SundaySupper

According to Japanese food bloggers, curry is the new fad food or “boom” as they say. It’s a case of something old becoming new again. Ever since I can remember, going back to the 1960’s, curry rice and curry bread were staples in mom-and-pop restaurants and snack shops. And grocery stores have always had rows of hot to mild ready-made curry sauce.

Japanese curry enveloped inside soft white bread and fried was and is bliss for this Ninja Baker. The Japanese call this curry bread kah-ray-pan. The “pan” comes from the French word for bread - “pain.”

The curry bread in Asian markets in the US is bigger than those sold in Japan.
Perhaps they are catering to the bigger American appetite.

But I also love Japanese curry over sticky white rice. Thanks to Isabel of Family Foodie, I was able to try out yet another kind of curry: Steamy Kitchen’s Shrimp Curry. Family Foodie is hosting a #SundaySupper Twitter event on 10 March 2013 at 7 p.m. ET to celebrate the arrival of Steamy Kitchen’s Healthy Asian Favorites. (Jaden Hair is the dynamo behind the site and author of the anticipated cookbook.) Several Healthy Asian Favorites are being given away for free. All you need to do is participate in the conversation by typing in hashtag (#) before SundaySupper in the Twitter search bar.

For the online party, I fixed Steamy Kitchen’s Shrimp Curry. Click here for the recipe. Per the Steamy Kitchen recipe recommendation I used Thai curry paste and coconut milk. The coconut made the mixture creamy and the spice was mild. (Even with the extra ¼ teaspoon of curry paste I added.) Steamy Kitchen’s Shrimp Curry is lovely. My husband loved it. But it is different from the sharper Indian influenced taste of Japanese curry.

Shrimp Curry

Also, I added maitake mushrooms instead of the suggested shiitake. I wanted to create a Shrimp Curry “Pan.” So the mini mushrooms were perfect for the recipe I adapted from my bread-making lesson at the ABC Cooking School in Tokyo during my visit to Japan last week.

Shrimp Curry in Bread aka Shrimp Curry Pan
???????

Bread Cups
Yields 6 to 8 Bread Cups
Adapted from the ABC Cooking School, Japan

Ingredients:

Bowl 1:
100 grams bread flour (approximately 3/4 cup)
1 1/3 tsps. instant dry yeast
1 ½ to 2 tsps. sugar
½ beaten egg
110 cc water (a little less than ½ cup)

Bowl 2:
100 grams bread flour (approximately 3/4 cup)
2 pinches of salt
20 grams of slightly soft unsalted butter (little less than one ounce)

Method:

1. Mix the contents of bowl one thoroughly
2. Combine the ingredients in bowl two
3. After bowl one begins to bubble, add the contents of bowl two
4. Place into the bread machine and set to dough only
5. Once done, roll out the dough and cut out 3 ½” rounds
6. From those rounds cut out 2 ½ inch rounds
7. With the skinny outer edges of the circle, like a rope create an encasing to wrap around the 2 ½ inch rounds
8. Carefully paint the bread circles with a beaten egg.
9. Bake at 180 Celsius or 360 Fahrenheit for 18 to 20 minutes on a parchment lined cookie sheet.
10. To make proper bread cups, carefully carve out the centers.

Note: While working with the dough and bread cups, tuck the untouched dough under plastic wrap.

The Shrimp Curry Pan (in bread) are scrumptious.
But it’s pretty great over sticky Japanese white rice, too.

Either way the Steamy Kitchen Shrimp Curry is a winner. Scroll down to see other delectable recipes from the Steamy Kitchen and Jaden Hair’s Healthy Asian Favorites.

Here is the list of #SundaySupper Contributors who will be giving away a copy of Steamy Kitchen’s Healthy Asian Favorites Cookbook and the recipes they will be sharing:

Tofu-Mushroom Miso Soup

Crispy Rice Patties

Thai Larb Lettuce Chicken Cups

Miso Cod

Sake Steamed Mussels

Salmon Honey Teriyaki

Korean Beef Bites

Mapo Tofu

Mango Brulee

The following Sunday Supper Contributors will be joining us with some of their favorite recipes from the Steamy Kitchen blog: