October 23, 2005


Julie made this recipe tonight for dinner and it was superbly delicious. Had a flavorful fire and a creamy texture. To indulge but not over-indulge, we used only half a can of the lite coconut milk and then some plain soy milk and water to replace the other liquid. The result was great. Plenty of coconut flavor. It's not a macaroon for cryin' out loud, it's dinner. So here is the recipe and some pics of the action. It's not difficult to make and it will make left-overs that will have your co-workers drooling. Serves 4.

3 C cooked rice (we used Bhutanese red rice because that's what we had)
1 lb. uncooked shell-on medium shrimp
2 large plum tomatoes (or similar) seeded and diced
1/4 C sliced green onion
1 Tbsp finely chopped ginger
1 tsp vegetable oil
2 garlic cloves pressed (or minced)
2 Tbsp corn starch (we use kudzu root)
1 Tbsp sugar
3 Tbsp Thai fish sauce
1 Tbsp tomato paste
1 tsp Thai red curry paste
1 can (14-14 1/2 oz.) chicken or vegetable broth
1 can (14 oz.) lite coconut milk
2 Tbsp snipped cilantro (more for garnish)


No comments:

Post a Comment