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NYT Syndicate
ThEse hearty meals go from pan to plate in just 20 minutes, thanks to smart shortcuts and time-saving techniques. The challenge? Deciding how to spend all that free time you'll have after dinner.
COCONUT-CURRY SHRIMP AND COUSCOUS
You can find red curry paste ” a blend of ginger, garlic, lemongrass and chillies ” in the international aisle of most grocery stores.
Active Time: 15 minutes
Total Time: 20 minutes
Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1u8260?4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving
Procedure:
Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1u8260?2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook for 30 seconds. Stir in coconut milk, 1 cup water and another 1u8260?2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.
CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA
Active/Total Time: 20 minutes
Serves: 4
Ingredients:
4 chicken cutlets (about 1 1u8260?4 pounds total)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 1u8260?4 cups low-sodium chicken broth
2 medium summer squashes, cut into 1u8260?2-inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving
Procedure:
1. Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1u8260?2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
2. Return skillet to medium-high heat; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.
