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NEW SEASON, NEW RECIPES, NEW COOKBOOK

From Singapore, a simple, speedy curry rich with ginger and lemon grass

Coconut–Lemon Grass Shrimp with Rice

30 minutes

Coconut–Lemon Grass Shrimp with Rice

Macadamia nuts bring richness and body to this flavorful coconut-based sauce; they're readily available stand-ins for the candlenuts commonly used in Southeast Asian cooking. If you can only find raw macadamia nuts, roast and cool them before adding to the blender. You can buy peeled shrimp, but make sure they have the tails attached; the tails are used to infuse the sauce. We preferred unrefined coconut oil for this dish because of its pronounced coconut flavor, but refined coconut oil worked well, too. Fresno chilies are fresh red chilies with mild heat; if you can't find them, substitute fresh cherry peppers.

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FEBRUARY 2020
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET + WORK SHARP CULINARY KNIFE SHARPENERS

This month’s prize package includes the new Christopher Kimball for Zwilling J.A. Henckels 3-Knife Set, along with our favorite Work Sharp Culinary E5 electric belt-style knife sharpening system and manual honing rod, giving you the tools to keep your Nakiri, and your other kitchen knives, sharpened to a professionally honed edge. Plus, we’ve included the E5 upgrade kit with 15 and 20-degree blade angle guides.

$359.80 VALUE

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