Friday, January 13, 2006

Feeling Curry-ous?

My brother-in-law and his g/f gave me a "Taste of Thai" gift package for Christmas. So I figured I'd re-gift by inviting them over to feast on their own kindness. Sadly, the plans fell through, but that didn't stop me from going forward with my cooking plans.


Thai Coconut Shrimp

Thai Coconut Shrimp Curry
-adapted from Epicurious.com
This dish has a tasty buttery-lemon flavor to it, even though neither ingredients are found in the recipe. Very curious.

½ tablespoon toasted sesame oil
½ cup diced shallots
½ tsp minced garlic
½ cup green onions, large bias cut
½ Tbs. to 1 Tbs. Thai green curry paste* - this is the heat, so taste test
1 7-ounce can unsweetened coconut milk*
½ cup chicken broth
1½ Tbs. Thai fish sauce (nam pla)*
1 tsp dark brown sugar
½ cup diced plum tomatoes
1 pound uncooked large shrimp, peeled, deveined
Fresh grated Thai ginger (galangal)*
Lime wedges

Heat oil in large skillet over medium-high heat. Add shallots; stir-fry until soft and then add garlic. Reduce heat to medium. Add green onions, ginger and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil a few more minutes. Add shrimp and cook till slightly pink, stirring often, about 5 minutes. Transfer curry to large shallow bowl. Serve with a wedge of lime.

This goes well with a side of white jasmine rice. I grated a bit of ginger, added a few pinches of Kosher salt and a dribble of sesame oil to the rice and cooked in the rice cooker.

*Available at Asian markets and in the Asian foods section of some supermarkets.

Makes 4 Servings.


MonkeyFacts:
Something I learned recently was the difference between an 'Indian' curry and a 'Thai' curry. Indian curries put more emphasis on spices and slower cooking methods, whereas Thai curries are slightly quicker to make and incorporate more herbal and aromatic flavorings.
The curry powder one often thinks of is actually a blend of spices indigenous to India and is completely unrelated to a Thai or Japanese curry.

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