Easy Thai Curry with Shrimp and Noodles is such an easy and delicious recipe. It can also be made vegetarian by replacing the shrimp with tofu.
Thai curry is usually one of my favorite take-out foods. The creamy coconut curry sauce paired with shrimp really hits the spot. The coconut milk offers a sweetness that is complemented by the heat of the curry. Vegetables, that are not cooked too much, round out the dish adding some crunch and plenty of vitamins and fiber to make Thai curry healthy too.
When I make Thai Curry with Noodles at home, I like to pile the curry over a mound of Thai rice noodles or regular linguine or maybe rice. Then I add just a squeeze of lime, and some chopped, fresh cilantro. Perfection.
An Easy & Budget-friendly Recipe
It was a great surprise when I realized how easy and versatile Thai curry is to make at home. Making a take-out copy cat at home is especially helpful these days when we are not going out to dinner as frequently (or hardly at all!). Similar to a soup or stew Thai curry with noodles is also a great way to use up vegetables – carrots, celery, onions, and this time of year zucchini!
You can also adjust the heat level (spice wise) to your own tastes. Additionally, I love this recipe because it uses the stems of cilantro. I hate waste! The stems are full of flavor and while they may not work in a salad they are perfect for curry.
By the way green curry refers to the green chilies used in the sauce. While its origins are Thai, apparently it has been adapted by Thai expats to the rest of the world.
As a last note, I really like Maesri curry paste. If you have an Asian grocery story you should be able to find this brand of curry there for a reasonable price. It is also available on Amazon.
Ok, so how do you make easy Thai-curry noodles?
Easy Thai Curry with Shrimp and Noodles
Easy Thai Curry with Noodles tastes like my favorite Thai restaurant version but at half the price.
1medium zucchinior as I note you can sub in other vegetables
1medium onion sliced thin
1cloveof garlic minced
1 to 2tablespoonsof Maesri green curry pasteor another curry paste of your choice.
¼cupof fresh cilantro stems chopped
2 to 4tablespoonsof vegetable oilI use avocado oil as it has a high heat point
1can of light coconut milk
1poundof uncooked shrimppeeled and deveined (if using tofu then chop into squares and drain liquid before adding to dish)
2limes for juice and garnish
A handful of fresh basil leavesThai basil if you can find them – if not, standard basil leaves are tasty too.
Salt to taste
1tspCornstarch (optional)
Instructions
Instructions:
Cook noodles, linguine or rice to instructions.
In a large wok or frying pan saute the onion in a tablespoon of oil until translucent. Add the garlic and cook until fragrant. Remove onions and garlic from pan.
Cook the curry paste and cilantro stems in oil over medium heat until very fragrant. Stir frequently. Remove and put aside with onion mixture.
Add another tablespoon of oil. Saute the zucchini until bright green (you do not want zucchini to be olive green and they will cook a bit more with the sauce so keep that in mind). If using other vegetables such as carrots, then cook accordingly (carrots will take longer to cook than zucchini).
Put all the cooked vegetables back in the pan. Add the coconut milk. Season with salt. Bring to a simmer and cook about 2 minutes until thickened slightly.
Stir in shrimp and cook until opaque and pink
If sauce seems thin, add a teaspoon of cornstarch to thicken the sauce.
Remove from heat.
Serve over choice of noodles, rice or linguine. Serve with lime wedges and cilantro leaves.
We love to travel and usually travel internationally with our girls at least twice a year. These days with the pandemic, I have been doing more #armchair travel and reminiscing about past trips. Today’s post is about a family vacation at the Hard Rock Hotel in Cancun.
Mexico is a favorite family destination, and we have stayed at the Club Med in Ixtapa and Cancun as well as the Hard Rock Hotel in Cancun. Today, I am sharing our review of the Hard Rock Hotel in Cancun, Mexico where we enjoyed a fabulous Spring break.
Why did we choose Cancun?
Our East Coast winters are tough….full of snow and ice. So, come April we are looking for guaranteed weather. Sunshine please. I have never had anything but spectacular, sunny weather in Mexico so we checked that box!
Second, Cancun is an easy trip from the East Coast. We leave out of New York airports typically, and you can get a direct flight to Cancun. So nice! We flew Jet Blue which on the way down was super easy, and we left New York in the morning and were at the hotel for a delicious, buffet lunch. The Cancun hotel district (where the Hard Rock is located) is about 15 minutes from the airport. Super convenient which is great for a one week vacation where you want to maximize your stay and not be traveling too much.
Why did we choose the Hard Rock Hotel Cancun?
We had stayed at the Hard Rock in Universal (Orland, Florida) (highly recommend). The food was delicious (we had chosen their club level for “free” h’ors d’oeuvres). They also have a nice points program.
For Cancun, we chose the all inclusive option at the Hard Rock hotel. Mr SB and I do not like to pay for every meal, drink and excursion when on vacation. So having it prepaid and knowing it met our budget was worth it as it relieves that constant nagging feeling and risk of over spending. It was also a great value. Pictures of the ocean and hotel did not hurt either…
Hard Rock Hotel Cancun Beach
Our Stay
So let’s get to the good stuff. What is it like to stay at the Hard Rock Hotel, Cancun?
First, there is never a dull moment. With two teen daughters we were looking for a place on the beach where there was always something to do and with an entertaining atmosphere. Let’s just say the HRHC has that in spades.
Ambience and Decor
The lobbies are decorated in the classic Hard Rock style of posters and memorabilia from famous bands and musicians. The activity is non stop. From the games in or beside the pool to the bands that play all day long to entertainment – magic shows, comediens etc. at night. If you want a quiet hotel this is probably not for you. With two teen girls – it was perfect.
The hotel has 601 rooms with a gorgeous location right on the ocean and the main beach in Cancun. One drawback – the exterior is a typical high rise hotel. This construction makes for some beautiful views but the exterior of the building is not that charming. For us this was not an issue as the gardens, pools, terraces and interior are lovely.
A Room with a View
Rooms face the bay or the ocean. I recommend the ocean view. It was worth the upgrade. Make sure you specify this when you reserve and that it is included in your deal. We did have some issues upon arrival with the “fine print.” The hotel staff graciously figured this out for us, and we had a spectacular view of the ocean with a balcony perfect for reading. There is also an opportunity for club level rooms which have their own pool. We opted for the regular (non club) room, and that level suited our needs perfectly. We actually enjoyed the constant pool activity.
The room was well appointed. The one drawback was a large jacuzzi tub which maybe some guests enjoy. We preferred to use the whirlpools by the pool, and the one in the room just took up space. The fridge was well stocked with complimentary rum and other alcohol. We also found that unnecessary but well – Cancun is a party town so depending on your tastes maybe that works for you.
Beach, Pool and Amenities
First the beach is spectacular as my photos show. White sand and clear blue water. On a windy day it can get rough so we did not swim too far out when there was a strong breeze.
Infinity pool at Hard Rock Hotel Cancun
There is also a gorgeous infinity pool pictured above with ocean views and two swim-up bars where I can assure you Mr. SB and I enjoyed a few mojitos and pina coladas.
Mojitos!
The girls and I also enjoyed the spa – very reasonably priced manicures and pedicures. Mr. SB and I even had massages. All wonderful.
The gym is beautiful – two floors outfitted with weights, Peloton bikes and more – and if you like there are fitness classes.
Dining and Restaurant Reviews
Ok now let’s get to the good stuff. Food. The food was delicious and with six restaurants there is a choice of Italian, Mexican, Japanese, South American (Churrascaria) and a buffet that serves all kinds of foods.
If you have picky eaters there was always pasta, fries, pizza and other items you would typically find on an American kids menu. Also, while sometimes travelers (Americans) can fall ill while visiting Mexico as they are not used to the water – we have never had an issue in Cancun or at the Hard Rock. They are used to travelers from all over the world and take the necessary precautions on site.
The Buffet
The breakfast area has an all you can eat buffet with smoothies (my favorite was the mango), American and Mexican breakfast items, and an omelet and pancake/waffle station. We love smoked salmon and that was a daily treat included on the buffet. The fresh fruit is amazing. With Mexico’s sunny climate you can count on mangos, watermelon, pineapple, melon and more.
Every day at the pool there are grills with delicious, fresh fish/meat, vegetables and more. They also served woodfired pizzas all day long.
We loved every restaurant and had difficulty choosing which one to go to each night.
Hard Rock Hotel Cancun Food
Zen – Sushi and Hibachi
Since we adore Asian food, Zen was a top choice. You can get hibachi or sushi. The space is a large and with the murals and hibachi chefs it makes for an entertaining evening.
Murals at the Hard Rock Hotel Cancun Zen Restaurant
Ipanema – South American Steakhouse (Churrascaria)
Ipanema, the Brazilian churrascaria, was also delicious. All kinds of meat, poultry and seafood which they bring to your table to slice as well as an extravagant salad bar. The restaurant also looks out on the pool and ocean so if you sit in just the right spot the view is beautiful.
Frida – Upscale Mexican
Frida, the Mexican restaurant, has a fantastic decor and is actually outside (but covered). With low lighting and local Mexican art it really sets the mood. The food was super fresh and delicious (and if you have not had really good Mexican food you are in for a treat…this is a far cry from Mexican fast food commonly found and thought to be “Mexican food” in the States).
Frida Restaurant Hard Rock Hotel Cancun
Ciao – Elegant Italian Cuisine
Ciao, the Italian restaurant, is beautiful and has an upscale feel with neutral walls and rich, heavy drapes. The food is classic, upscale Italian and like the other restaurants – fresh and delicious.
Each restaurant was so different in terms of food and ambience that it was almost like leaving the hotel to go to a new place each night (but without the hassle!).
You may want to reserve even before you arrive if you have preferences.
Service at the Hard Rock Hotel Cancun
Everyone was so nice at the hotel. We had a favorite bartender who made delicious mojitos (both virgin and with alcohol). Service at meals was attentive and friendly. Our room was kept clean and tidy. I do recommend you make sure you put the door hanger out so the staff knows when it is free to clean. The women in the spa were lovely. My one negative was that the manicurist did not seem to know how to do a professional manicure. Nice enough for the price but an area for improvement. However massages were delightful and well priced.
What is there to do at the Hard Rock Hotel Cancun?
Well that is up to you. We opted to stay at the hotel enjoying the pool and beach to read and relax with occasional, long walks down the beach. The pool always has activity – games, dancing, bands…
There are numerous excursions available from the hotel. Mexico has a rich cultural heritage. You can take a full-day to the Maya ruins at Chichén Itzá (admission not included in the all inclusive pricing), the Ik Kil cenote, and Valladolid. If play is more your thing then there was a trip to a local water park.
You can also fish, sail and enjoy numerous other water sports. The hotel also has access to a golf course. In my opinion it was a bit hot to play golf but if you are an avid player or visiting when the temperature is more moderate, it is available.
Have you stayed at a Hard Rock Hotel? Have you visited Cancun? Please leave your comments below. I would love to hear your thoughts!
Blueberry Crumble Bars are full of tangy blueberries with a hint of lemon atop a rich, shortbread crust and covered in a delectable, crumbly topping.
July is blueberry season, and Mr. SB picked up a huge container at Costco which ended up in the back of the fridge. Luckily I caught the berries before they went bad! And, even luckier, I found Deb Perelman’s (of Smitten Kitchen) recipe for Blueberry Crumb Bars to make a batch of delicious creations – think rich, short-bready, crumbly with a deep blueberry scrumptiousness that tastes like a summer’s day.
A few notes
Blueberry crumble bars were easy to make too, and will be part of our shore picnics for the rest of summer (if they make it past breakfast). I adapted the recipe slightly. As I made these in the evening I was feeling a bit lazy so I used bottled lemon juice and skipped the zest. I am sure it would be that much better if I used fresh lemon juice and took the time to grate the zest. Good news – the bars are unbelievable even with this shortcut.
I also ran out of granulated, white sugar so I had to sub in some brown sugar which actually I think added some depth. I also love a touch of cinnamon with any fruit dessert, and the amount I add does not clash with the lemon at all. And I used an entire egg. Part of me hates wasting the egg white when recipes call for just the egg yolk. Thriftiness took over this time and again, the results were amazing.
I refrigerated the bars overnight, and then took them out so they were room temperature for breakfast. I had a cup of coffee with mine on the deck. The girls each grabbed one too as part of breakfast. Great way to start the day – or end it. There is no bad time for a blueberry crumble bar!
Blueberry Crumble Bars
Delicious, crumbly, tangy blueberry bars. Easy to make and taste like a summer's day.
Keyword: Bars, Dessert, Dessert bars, Fruit dessert
Servings: 9
Calories: 278kcal
Cost: $5
Equipment
8 by 8 pan
Mixing bowls
Standard oven
Ingredients
For the Blueberry Layer
2cupsfresh blueberries
2teaspoonscornstarch
1tablespoonlemon zestif you have the patience
1tablespoonfreshly squeezed lemon juice or bottled lemon juicelazy girl’s way turned out just fine with the bottled
1/4cupgranulated sugarI used organic cane sugar
For the Bottom Layer & Top
1and 1/4 cup all-purpose flourspooned & leveled
1/2cupgranulated sugar
1/2teaspoonbaking powder
10tablespoonsunsalted buttercold (1/2 cup plus 2 tablespoons). It is very important that the butter is cold as that is what helps keep the topping crumbly.
1large egg
1tablespoonpacked brown sugar
1tablespoongranulated sugar
¼teaspoonof cinnamon
⅛teaspoonof nutmeg
Instructions
Instructions
Preheat the oven to 375F degrees. Line an 8×8 inch square baking pan with aluminium foil and grease with butter or shortening.
In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Put aside.
In a separate large bowl whisk together the flour, 1/2 cup granulated sugar and the baking powder.
Cut in the butter & egg yolk using a fork until the mixture is crumbly.
Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.
To the rest of the flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
Crumble the remaining dough over the blueberry mixture using your hands to distribute on the top.
Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden.
Allow to cool fully to room temperature and ideally put in the refrigerator to chill . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I used a pizza cutter which worked well. I also let the bars warm to room temperature which really brings out the flavors.
Welcome to my very first blog post on Sunday’s Bread which also includes a recipe for pumpkin bread.
This blog will be my mini Martha Stewart (very mini) where I share odds and ends about my life in an effort to help others and connect too. So, I will be sharing recipes, budget tricks, organization tools, how to be budget-wise in an excessive world, decorating and other tips.
Why Sunday’s Bread?
Why Sunday’s Bread? Well for the last month or so in an effort to be more budget-minded, I have been cooking more and more from scratch. I also meal plan every Saturday because, as a working mom, I must or I end up not having meals ready for my two teen age girls and us (my husband and me).
Baking on Sunday
I love to bake and as I took stock of our pantry and what is around (black bananas I am looking at you). I started to become creative and have been baking a loaf of quick bread or muffins every Sunday for the upcoming week’s breakfast. This has also turned into a nice routine. The house smells delicious and I can’t help but think it must be nice as my girls do homework on Sunday afternoon and my husband is watching football or some other sport – it creates just the right atmosphere. I also find baking and creating very relaxing so it is a wonderful way to end the week.
Can you guess what I made the last two weeks given that it is fall? Not surprisingly I made some delicious, moist pumpkin bread.
Here is the recipe which I adapted from Once Upon A Chef. I try to limit gluten (although we are not allergic) and prefer coconut oil to butter. I also had pumpkin pie spice on hand so it was easier to use versus having to create my own. Enjoy (it is particularly delicious with a bit of nut butter on it which also adds some nice protein in the morning).
Pumpkin Bread Recipe:
Servings: Makes 2 loaves Prep Time: 20 Minutes. Cook Time: 65 Minutes Total Time: 1 Hour 30 Minutes
1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 cup of gluten-free flour (I use Trader Joes brand)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon of pumpkin pie spice
3/4 cup coconut oil, melted
1 cup sugar
2 large eggs
1 15-oz can 100% pure pumpkin (I use either Trader Joe’s or Whole Foods organic but Libby’s would work too)
Instructions:
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder and pumpkin pie spice. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the coconut oil and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look lumpy and even a bit curdled but it is supposed to look that way.
Add the flour mixture and mix until just combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 60 – 75 minutes, or until a cake tester inserted into the center comes out clean. I usually check loaves at 55 minutes.
Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
