Back to Recipes List   |    Print Friendly

20160201 Thai Green Curry Shrimp

 

Thai Green Curry Shrimp

Ingredients:

    • 1 lb package shrimp

    • 2 tablespoons green curry paste

    • Oil

    • 2 lime leaves (kaffir leaves)

    • 2 tsp fish sauce

    • 1 tsp sugar

    • 1 can coconut milk

    • Sweet peppers

    • Snap peas

    • Cilantro

    • Basil leaves

 

Directions:

  1. Burn curry in skillet with a small amount of oil for 2-3 minutes (good idea to open up the windows).

  2. Add shrimp and stir.

  3. Pour in coconut milk and bring to a boil.

  4. Reduce heat and add vegetables, fish sauce, lime leaves and sugar.

  5. Once vegetable are cooked (they should be crisp), remove from heat and garnish with chopped cilantro and basil.

 

Jasmine Rice

Ingredients:

    • 1 1/4 cups Jasmine rice

    • 2 1/2 cups water

    • Salt to taste

 

Directions:

  1. Wash rice. Add water, salt, stir and bring to a boil.

  2. Reduce heat to minimum and stir.

  3. Once water stops bubbling, put the lid on the pot to steam rice. Occasionally, stir rice to prevent sticking and having unevenly cooked grains.

  4. Once water has been absorbed, turn off the stove.

 

20160201 Vietnamese Cucumber Salad

 

Vietnamese Cucumber Salad

Ingredients:

      • 1/2 of a cucumber

      • Basil to taste

      • Salt to taste

      • 1/2 green onion

Dressing

    • 1 tablespoon fish sauce

    • 1 1/2 tablespoon lime juice

    • 1-2 cloves minced garlic

    • 1/2 bird's eye chillie

    • 1 1/2 teaspoon sugar

 

Directions:

  1. Half cucumber and remove soft centre then slice cucumber thinly. Remove excess water by by dabbing with paper towel.

  2. Whisk all the dressing ingredients together in a small bowl. Toss cucumber, basil, cilantro and dressing together. Ganesh with green onions and serve.

 

Posted: 2016-01-02