Shrimp With Red Curry Paste, Red Peppers And Cilantro

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I had no idea what to call this dish.  On one hand it had all the components of a Thai curry, then again it had some spices prevalent in Indian cooking.  Plus it had butter and onions, two things not typical of that part of the world so I couldn't even claim a Spice Route connection.  But it worked.  Boy did it work....

This is what happens with age and experience.  After years of cooking and reading about different foods and their origins, you know instinctively what will work in spite of the fact that you may be coloring outside the lines.  With time, your taste buds develop  and you begin to feel more comfortable experimenting and coming up with new ideas.   That's what's fun about cooking.  Doing your own thing and watching it succeed.   Let's face it,  you are not cooking for the Food Channel and no one is going to report you to the Thai police,  so go with your gut.

Shrimp cooked like this is perfect for a quick midweek meal.  In less than 20 minutes you can have dinner on the table.  That is why Thai food is such a favorite of mine, especially during the week.  It is interesting, a bit out of the ordinary, yet easy and quick.  It can even impress if served for a casual dinner party of six.  Cook some white rice, preferably Jasmine, and a salad and you have got yourself a winner.  If you want to be a maverick, serve some bread to mop up the sauce.  Something lemony for dessert would be divine.  I like citrusy desserts after Thai or Indian food.  They cleanse the palate after a spicy meal and they are light in character.  Just the perfect ending.

This is the time of the year when we should be eating something exotic and different.   Anything to break the starch marathons our holidays are famous for.  There are only a few weeks between the heaviest two meals of the year, Thanksgiving and Christmas.  My stomach is bursting just thinking about it. Take it easy, relax and prepare.  Starting next week, it's all about Christmas.  In the meantime, think Thai and think light. 
 

Ingredients

1 1/2 lbs shrimp, peeled and deveined with tails left on
3 TB butter
4 garlic cloves, mashed
1/2 tsp. mustard seeds
1 medium onion, chopped
1 red pepper chopped
1/2 tsp coriander powder or more if using seeds
1.2 tsp cardamon
1/2 tsp. cinnamon
2 TBS chopped cilantro
1 TB red curry paste
1 can coconut milk
1 TB fish sauce


1.  In a skillet melt 2 TB.  butter and add 3 garlic cloves, mashed,  and 1/2 tsp. mustard seed.  Cook at medium high for a couple of minutes.   Add the shrimp.  Sautee until the shrimp is pink.  Remove to a plate.

2.  Add a little more butter to pan and sautee onions,  red pepper, garlic, coriander,  cardamon, cinnamon, cilantro and 1 TB red curry paste. If you want it hotter, add some more.

3.  Add one can of coconut milk and cook on medium for 5 minutes, or until the sauce thickens. Add shrimp back, 1 or 2 TB fish sauce and cook for another 5 minutes for shrimp to absorb sauce. Add fresh chopped cilantro.  And you are done!


All photos Lindaraxa

Thai Pineapple Fried Rice With Shrimp

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I normally would not post this type of recipe until summer when I would probably feature it as a main course for a poolside buffet ; but I was so excited to try it I decided to think of it as a practice run.  It all started with leftover pineapple and  grew from there.  Although I found many recipes for this particular rice dish, the one I decided to try came from Closet Cooking, a food blogger I follow from the West Coast.  He is a wonderful source for sweet and savory ideas, particularly when it comes to Thai food.

I have made some slight changes in the directions which I think will make the recipe easier. You can buy shrimp uncooked for example and cook by stir frying on the first step.  I have also added another egg as I felt one was a little skimpy.  Also, I felt that at the end there was a need for more soy sauce and salt.   Maybe my chiles were not hot enough to begin with but I am such a baby about heat I always err on the side of bland.  You can always add but never take away and I have been burned on more than one occasion! Taste it first and see what you think.  Pork is a good substitute for the shrimp but frankly I loved it just the way it is.   Bok choy or snap peas might be a nice addition or substitution at a later date.

 If you serve it as a main course, try using large shrimp.   For a larger party, serve as an accompaniment to roast pork or spare ribs and in that case, use medium sized shrimp.

 Serve in pineapple shells if you want to impress your guests!

(makes 4 servings)

Ingredients:

1 tablespoon oil

2 shallots (sliced)

3 cloves garlic (chopped)

1 red chili (chopped)

1 red pepper (diced)

2 eggs (lightly beaten)

3 tablespoons chicken stock (or vegetable broth)

3 tablespoons fish sauce (or soy sauce)

1 tablespoon curry powder

1 teaspoon sugar

1/2 cup cashews (roasted)

2 cups cooked rice (preferably a day old)

1 to 1/4 cup pineapple (cut into bite sized pieces)

1 cup shrimp (cooked)

1/2 cup peas (fresh or frozen)

1/2 cup raisins (or currants)

4 green onions (sliced)

1/4 cup cilantro (chopped)


Directions:

1. Heat the oil in a pan.  Cook shrimp (if you buy raw) until pink.  Remove to the side.

2. Add the egg and stir-fry for a minute.  Remove to the side and cut in slices.

3. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.


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4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.

5. Add the cashews and stir-fry for 30 seconds.

6. Add the rice, break up any clumps and stir-fry for a few minutes.

7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.  Add back the egg.

8. Remove from heat, taste for additional soy sauce and salt and serve garnished with chopped green onions and cilantro.

This recipe was adjusted on 4/22/2011






Pineapple boat photo:  D. Schmidt
All other photos Lindaraxa

Thai Lemon Shrimp In A Sweet Chili Sauce

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This Thai Lemon Shrimp recipe (Goong Maa Now) features the flavors of lemon and sweet chili, one of my favorite combinations.  It is the perfect mid week recipe, easy and quick. The worst part is peeling the shrimp.  Grab a drink and turn on the news.  Before you know it, they are peeled!

Once the shrimp are shelled,  this baby is ready in 20 minutes and that includes marinading time.

If this is your first time cooking Thai, don't be afraid to go out and get some new ingredients.  Believe me, after you see how easy Asian recipes are to prepare, you will be making them more often.  I keep all my Asian sauces together in a basket in the garage where they are cool and out of the way but accessible when I need them.

Enjoy! 

SERVES 2-4 as an Entree


Ingredients


•15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)

•1/4 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)

•2 Tbsp. lemon juice

•3 kaffir lime leaves (available at Asian food stores), or substitute 1 tsp. grated lime zest

•1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)

•1 Tbsp. fish sauce (available at grocery store)

•3 cloves garlic, minced

•1-2 tsp. palm or brown sugar (to taste)

•1/4 cup fresh coriander, chopped, plus a little more to garnish (cilantro)

•1/4 to 1/3 cup coconut milk

•a little oil for frying


Preparation:


1.Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).

2.Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.

3.Allow to marinate for 5-10 minutes.

4.Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns and saute for a minute.  Add the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped cilantro. Stir well.

5.Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).

7.When the sauce is of a consistently reddish color and all the prawns are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.

8.Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.

9.To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices. This dish goes well with plain jasmine rice or coconut rice!

Thai Red Curry Fish Stew

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If you have been watching the news, you know that fresh fish will be hard to come by this summer and possibly for a few summers to come.  When I lived in Florida, in a key off the city of Miami, it was easy to go down to the docks and pick out any fresh fish in season, but now that I live in land locked Georgia I have had to adapt to new ways of cooking what is available.  That leaves me with lake fish such as striped bass, which is not my favorite, and flash frozen from the supermarket, Costco or Trader Joe's.

When you get freshly caught fish off the docks, all you need to do is add a little oil, garlic and lemon to the pan and you have a masterpiece.  Unfortunately, with flash frozen, no matter how good, you need to be more creative.  I have found that aside from breading and frying, Thai recipes, with their aromatic sauces, provide a great alternative.

Versions of red curry abound in Thailand, but most are flavored with a paste of red chiles, garlic, shallots, galangal (similar to ginger), and shrimp paste, and have coconut milk as their base. Light coconut milk works well in this stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together. The spice level in prepared red curry pastes varies depending on the brand, so taste before using. Start with 2 tbsp., then increase it if you like. For a more authentic flavor, add 1 tbsp. minced lemon grass and 2 makrut (Kaffir) lime leaves instead of the grated lime zest in step 4, and use Thai basil instead of regular. Find these ingredients at Asian markets and in specialty-produce departments.

I have plenty of Thai and other recipes for preparing fish so don't despair.  Necessity is the mother of invention and we will get by.



Prep and Cook time: 45 minutes

Yield:  Makes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)


Ingredients

3 cups jasmine rice

1/2 teaspoon salt

1 large sweet potato or yam

2 cans (13 1/2 oz. each) light coconut milk, divided

2 tablespoons Thai red curry paste

2 teaspoons freshly grated lime zest (green part only)

2 tablespoons Asian fish sauce

2 tablespoons firmly packed dark brown sugar

1 1/2 pounds firm fish fillets, such as halibut or tilapia (salmon should work also)

6 ounces fresh whole spinach leaves

1 cup loosely packed basil (Thai basil is best)

1 cup loosely packed mint leaves

Lime wedges

Preparation

1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

3. While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

5. Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.


Notes: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

Wine pairings: A chilled white burgundy or rose



Sunset Magazine
Photo Leo Gong

Thai Corn Fritters

Pin It The first time I had these fritters was in the mid 80's at the legendary Oriental Hotel in Bangkok. I thought I had died and gone to heaven. Unfortunately, at that time, I was not that interested in cooking Thai food at home so I never gave them a second thought. Living in New York at the time, if I wanted Thai food all I had to do was get in a cab.

Years later, living in Miami, I saw a fabulous cookbook at Costco called, The Ultimate Thai and Asian Cookbook, by Deh-Ta Hsiung, Becky Johnson and Sallie Morris. It had the most wonderful Asian recipes with pictures to match and on the second page I opened, there they were.

Now whatever else you may hear, Miami is not a place for good Thai food or any other kind of Asian cooking. I finally had to break down, purchase a wok and several Asian cookbooks and learn by trial and error.

These fritters are really very easy to make. I tried them on my bridge group one night and they flew off the plate, along with plenty of wine to chase them down! They are terrific with cocktails but they are hot, as in spicy hot, so be warned. If you do not like hot food, cut back on the chilli pepper. I wouldn't, particularly if you serve them for cocktails. Now that the fresh corn is coming in take advantage of it, particularly if you have some left over corn on the cob from dinner.

For those of you who like to eat and cook Asian food, I highly recommend this book. The only problem is its weight. It is the heaviest book I have ever carried in my life, but it's worth every pound of it.


Ingredients:

3 corn cobs

1 garlic clove, finely chopped

1 red or green chili, finely chopped

1 scallion, finely chopped

1 small bunch cilantro (aka coriander), finely chopped

1 tablespoon soy sauce

3/4 cup rice flour or plain flour

2 eggs

4 tablespoons water

salt and pepper, to taste

oil, for frying

Sweet Chili Sauce or
Sweet & Sour Dipping Sauce



Directions


Using a sharp knife, slice the kernels from the cob and place in large bowl. Add all the other ingredients, except the oil and Chili Sauce. Stir well to mix thoroughly. The batter should be firm enough to hold its shape, but not stiff.

In a large skillet, heat oil for shallow frying, about 1/2″ deep. Add spoonfuls of corn batter. spreading out with back of spoon to make a roundish fritter. Cook about 2 minutes on each side until cooked thoroughly and golden brown. If the fritters begin to brown too much before they are cooked, lower the flame.

Drain on kitchen paper and keep hot while frying more fritters

Serve hot with Sweet Chili Sauce or Sweet & Sour Dipping Sauce which can be bought at the supermarket or a Chinese food store.