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20160201 Thai Green Curry Shrimp


Thai Green Curry Shrimp


    • 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



  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


    • 1 1/4 cups Jasmine rice

    • 2 1/2 cups water

    • Salt to taste



  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


      • 1/2 of a cucumber

      • Basil to taste

      • Salt to taste

      • 1/2 green onion


    • 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



  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