Shrimp curry

Scott and I have differing cooking techniques. He dashes things into pans and sprinkles things into pots. I don’t think I’ve ever seen him measure. But, apparently he doesn’t need to since the food he makes always turns out great.

This time was no different. He was making a stir fry with shrimp, green beans, bell peppers, and clear noodles. I don’t know what he did but the end result was delicious. It tasted of Thai curry, spicy and with a kick, but there were undertones of coconut milk, soothing and sweet. The green beans were the right crispness and the large shrimps were tender. Brandi and I mmm’ed our way through dinner and marveled at his skill.