Posts tagged thai curry

Green Curry Shrimp

Okay, so I have a big bag of frozen shrimp. What to do, what to do. Ah, that can of green curry that’s sitting patiently in the pantry, I hear it begging me to use it already. Why not? And there’s a big can of coconut milk, as well. Hmmm, let’s see, what else do I have left? Carrots, scallions, leftover mushrooms and baby bok choy that I was going to use for something else. Oh well…

Man, this stuff is hot!!! Spicy hot, that is. Amazingly, the green curry paste is hotter than the red variety. Anyhow, regardless of what you see in your local grocery store, don’t use anything other than the Thai-imported Maesri Brand which, unfortunately, can only be found in Asian markets. As far as I know, anyway. But they are worth hunting down, for sure.

It’s very easy to make this dish. In fact, it’s the same way I make my Red Curry Chicken, except of course this uses the green version and it has shrimp. But you can use chicken or other meats, I just happen to have a ton of shrimp in the freezer, right now. And you can use whatever vegetable you prefer. I usually add bell peppers, eggplant and onions but bok choy and mushrooms are all I’ve got, at the moment. But hey, however you do it, I promise you, it’ll be mighty good!!

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Thai Red Curry Chicken

Ahh! Can you say comfort food? This dish is kind of a staple in my house. I usually prepare this once every couple of months, maybe. The curry comes in a can and in different flavors… red, green, yellow and I think, orange. The green one is good but way too hot for my palate and yellow’s a little on the sweet side. So, I found comfort in the red variety. You can find them in any Asian store. The way I usually do curry is I either grill, roast or bake the meat and veggies and prepare the sauce separately. When plating, I simply put the meat and veggies on a bed of rice and pour the curry sauce on top. You must try it, if you like curry.

Ingredients: Can of Red Curry, Can of Coconut Milk, Chicken breast, Bell Peppers, Onions, Cremini Mushrooms, Basil Leaves

Directions: Season chicken and grill it along with the veggies. Combine curry and coconut milk in a saucepan, stir until boiling. Plate a bed of rice, top with chicken and veggies and pour sauce all over. Garnish with chopped basil leaves (or dried basil).

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