Station Taproom’s thai curry

2 Tbsp vegetable oil

1 large onion, diced

2 cloves of garlic, crushed

4 oz of red curry paste

14 oz coconut milk (one 14 oz can)

2 cups of vegetable stock

4 Tbsp Thai fish sauce

1 tsp salt


Fresh cilantro (for garnish)

  • Saute onion and garlic in oil until soft.
  • Add curry paste and mix together.
  • Add coconut milk.
  • Add fish sauce, brown sugar, and salt, then add vegetable stock.
  • Bring the broth to a boil and reduce to a simmer.
  • Let the broth thicken, this should should take 15-20 minutes until it’s creamy and thick.
  • Make sure all the shrimp are clean, and add them to the stock.
  • Top with chopped cilantro and serve with crusty bread for dipping

Shrimp provençal

For 8 people.

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the shrimps, the olives, the salt and pepper.
  • Do not overcook.
  • Sprinkle with parsley and serve immediately.

Court bouillon

4-1/2 cups of water
1 cup of dry white wine
bouquet garni
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns

  • Simmer all ingredients together for 45 minutes.
  • Parboil the shrimp.
  • Strain and reduce the court bouillon to 2 cups.