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Shrimp and chili paste Paste Stir-Fry- Serves
2 to 3.
2 Tbs. vegetable oil
2 tsp. garlic, finely chopped
1/2 cup yellow onion, coarsely chopped
1 tsp. brown sugar
1 Tbs. chili paste Paste
2 to 3 Tbs. fish sauce (or more to taste)
1/2 cup red bell pepper, cut into thin, 1/4” strips
1 cup snow peas or sugar snap peas, left whole
12 oz. large shrimp, shelled and deveined
In a large wok or skillet, heat the vegetable oil over medium high heat. Add the garlic
and onion and stir-fry for 30 seconds. Add the brown sugar, chili paste paste and fish
sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and
soften. Add the peppers and peas and cook for 3 minutes. Add the shrimp and cook until the
shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
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Chu Chee Shrimp (Khung Chu Chee) - 2 Servings
Ingredients:
30 g. (2 Tbsp) vegetable oil
30 g. (2 Tbsp) chili paste Paste
200 g. (6 oz) Coconut Milk (divided)
12 pieces (2/3 cup) shrimp (shelled, deveined, butterfly cut)
60 g. (4 tsp) water
24 g. (1 1/2 Tbsp) fish sauce
20 g. (2 Tbsp) palm sugar
4 g. (2 tsp) kaffir lime leaf (thinly slice)
4 g. (2 tsp) fresh chili, slices
Directions:
1. In a large frying pan, heat oil over medium heat.
2. Add chili paste paste and sauté until fragrant.
3. Add 1/3 of the coconut milk. Mix well to combine; bring to a boil over high heat.
4. Add shrimp and stir-fry until cooked.
5. Add water and the remaining coconut milk. Stir to combine.
6. Add fish sauce and palm sugar; reduce the heat to medium.
7. Added kaffir lime leaves; stir to combine and remove from heat.
8. Garnish with kaffir lime leaves and chili slices.
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Green Curry Shrimp (Ghang Keow Wan Goong) 2 Servings
Ingredients:
2 tsp. vegetable oil
2 Tbsp. or more Green Curry Paste*
8 oz. Coconut Milk (divided)
5 oz. shrimp, shelled and deveined
4 oz. beef or chicken stock; or water
4 oz. Thai egg plant, medium slices or broccoli, asparagus, peas, carrots, cauliflower,
zucchini, squash.
4 tsp. fish sauce*
2 tsp. sugar*
4 leaves kaffir lime leaf
4 tsp. Thai sweet basi
1 chili red chili, sliced
Directions:
1. In a small pot, heat vegetable oil.
2. Add green curry paste; stir until fragrant.
3. Add ½ of the coconut milk and the shrimp and bring to a boil.
4. Add stock and eggplant and bring to a boil until eggplant is tender.
5. Add remaining coconut milk, fish sauce, sugar; mix well and bring to a simmer.
6. Added kaffir lime leaves, sweet basil and red chili. Simmer for an additional 1 to 2
minutes.
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Spicy Shrimp in Coconut Milk
1 lb. large shrimp, shelled and deveined
2 Tbs. Spicy Thai Chili Sauce
1 cup Thai Soup Stock (see Soup) or chicken broth
2 medium tomatoes, chopped
2 kaffir lime leaves
1 tsp. fresh lemon juice
1 tsp. brown sugar
2/3 cup Pure Coconut Milk (Regular or Lite)
Jasmine Ric e
Fish Sauce (to taste)
Optional garnish: finely chopped green onions
Combine shrimp and spicy Thai chili sauce; blend well to coat and set aside or
refrigerate. In a wok or large skillet bring stock to a boil. Add tomatoes, kaffir lime
leaves, lemon juice and sugar. Reduce heat and simmer for 8 to 10 minutes, until most of
the liquid has evaporated. Stir in coconut milk and simmer for 4 minutes. Add shrimp and
cook until orange-pink in color, about 1-2 minutes. Taste to see if more lemon juice,
sugar or fish sauce is needed to balance flavors. Transfer to a warm serving dish, remove
kaffir lime leaves. Garnish with green onions sprinkled over the top of dish. Serve with
cooked Jasmine Rice. Serves 4 to 6.
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Shrimp and chili paste Paste Stir-Fry -Serves 2 to 3.
2 Tbs. vegetable oil
2 tsp. garlic, finely chopped
1/2 cup yellow onion, coarsely chopped
1 tsp. brown sugar
1 Tbs. chili paste Paste
2 to 3 Tbs. fish sauce (or more to taste)
1/2 cup red bell pepper, cut into thin, 1/4” strips
1 cup snow peas or sugar snap peas, left whole
12 oz. large shrimp, shelled and deveined
In a large wok or skillet, heat the vegetable oil over medium high heat. Add the garlic
and onion and stir-fry for 30 seconds. Add the brown sugar, chili paste paste and fish
sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and
soften. Add the peppers and peas and cook for 3 minutes. Add the shrimp and cook until the
shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
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Garlic Shrimp
8-12 large shrimp (shelled and deveined)
2 Tbs. garlic, minced
1/2 Tbs. fish sauce
1 tsp. pepper
1 1/4 tsp. sugar
4 Tbs. vegetable oil
4 sprigs of green onions, chopped
1 tsp. fresh ginger, thinly sliced
Optional garnish: sprigs of fresh cilantro
1. In a bowl, mix together shrimp, garlic, fish sauce, pepper and sugar.
2. In a wok or skillet, heat oil over high heat until oil is hot. Add shrimp mixture into
wok and stir-fry quickly until shrimp turn orange-pink in color, about 1-2 minutes.
3. Add green onions and ginger. Stir-fry for an additional 30 seconds.
4. Serve topped with fresh cilantro. Serves 2 to 3.
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Steamed Salmon with Thai Herbs -Serves 4
4 fresh salmon steaks
2 shallots, finely minced
2 cloves garlic, finely minced
2 red Thai chilies, cut into small rounds, (optional)
2 Tbs. fish sauce
2 Tbs. sugar
2 Tbs. fresh lime juice
1 tsp. freshly ground black pepper
1 cup fresh basil leaves
In a bowl, combine shallots, garlic, chilies, fish sauce, sugar, lime juice, pepper and
basil leaves, mix well to combine. Place the fish in a 2 deep dish plates and cover with
the sauce mixture.
Place a bamboo steamer over 2”-3” water in a wok or frying pan. Bring the water
to a boil and carefully place the dishes in the steamer, being careful not to burn
yourself on the steam. Cover and steam the fish for 7-10 minutes, or until it flakes
easily with a fork. Remove the dishes carefully from the steamer and transfer the fish and
sauce to a serving platter.
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Red Curry Shrimp
1 (14 oz.) can Pure Coconut Milk (Regular or Lite), (divided)
1 1/2 Tbs. Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and d eveined
2 Tbs. fish sauce
1/4 cup basil, chopped
Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced
In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and
cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime
leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook
until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped
basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies.
Serve with cooked Jasmine Rice. Makes 4 to 6 servings.
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Seafood with Basil (Pad Kee Mao Talay) - Serves 4-6
Ingredients:
8 mussels in the shell
1/2 lb. fillet of halibut, cut into 1 1/2-inch chunks
1/3 lb. sea scallops
1/3 lb. medium-size tiger prawns, shelled and
deveined, butterflied
10 to 15 fresh Thai chillies (prik kee noo), cut into thin rounds
12 to 15 cloves garlic, or one large head, chopped
1 tsp. minced cilantro roots (or substitute with bottom stems)
2 to 3 Tbs. vegetable oil
2 shallots, thinly sliced
1 Tbsp. Chinese oyster sauce
1 tsp. sugar
1 Tbsp.+ (or more) fish sauce, to taste
1 cup holy basil leaves (bai gkaprow), flower buds may
also be used
1 Tbsp. whole green peppercorns (optional)
1 red jalapeno, cut into long slivers with seeds
Directions:
Pound the Thai chillies, garlic and cilantro roots (or stems) with a mortar and pestle
until it forms into a paste. (You can use a blender or food processor).
Heat wok over high heat. Swirl in the oil to coat the surface. Add the crushed aromatics
(chili, garlic, cilantro) paste and sliced shallots. Stir-fry until fragrant. Toss in the
mussels and stir-fry about half a minute. Follow with the fish chunks and stir-fry another
15 to 20 seconds. Then add the remaining seafood.
Stir-fry seafood until shrimp begins to turn orange on the outside. Add oyster sauce,
sugar and fish sauce. Mix together. Add the basil, peppercorns and slivered red chili.
Continue to stir-fry until the seafood are just cooked and the basil wilted. Transfer to a
serving dish and serve with cooked Jasmine Rice.
Red Curry Shrimp with Kaffir Lime Leaves and Basil
1 pound medium shrimp
3 orange or red serrano, jalapeño, or fresno peppers
1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the
thickest cream off the top of an unshaken can of coconut milk)
2 teaspoon this
25 teaspoon. that
1 teaspoon these
2 to 3 tablespoons red curry paste
nam pla, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar, or to taste
8 kaffir lime leaves, very finely slivered
½ to 1 cup Thai basil leaves (bai horapa)
1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish
Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and
drain well, and let sit at room temperature for 20 minutes before cooking.
Cut two of the three red peppers into thin rounds, including seeds, and pound with a
mortar and pestle to a coarse paste. Cut other pepper with seeds into fine inch-long
slivers.
Heat cup coconut cream in a wok or skillet over high heat. When it has warmed to a
smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few
minutes until it is thick and bubbly and the oil begins to separate from the cream. Add
curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a
few minutes, until it is aromatic and darker in color; and the mixture is very thick.
Increase heat to high and add the remaining ? cup coconut cream, stirring to make a thick,
well-blended sauce. Season to taste with fish sauce and palm sugar: Stir well to melt
sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently.
When most of them have lost their raw pink color on the outside, stir in the crushed
chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and
slivered chilli. Stir well to wilt
basil and, when shrimp are just cooked through, turn off heat.
Transfer to a serving dish and dribble reserved tablespoon of coconut cream over shrimp.
Garlic Shrimp with Thai Lemon-Cilantro Sauce
Thai Lemon-cilantro Sauce
½ medium red pepper, finely chopped
½ small red onion, finely chopped
1 teaspoon chopped garlic
4 tablespoon soya sauce
1 tablespoon vegetable oil
1 tablespoon sugar
3 tablespoon lemon juice
handful of fresh cilantro leaves, finely chopped
Thoroughly mix all the ingredients in a work bowl and let rest for 20 to 30 minutes.
Garlic Shrmp (Kung Kratiam)
16 large shrimp, shelled and deveined
1 tablespoon sugar
2 tablespoon soya sauce
1 teaspoon oyster sauce
1 teaspoon black pepper
1 tablespoon chopped garlic
5 tablespoon vegetable oil
½ red pepper, cut in strips
Thai Lemon-cilantro Sauce
In bowl, combine shrimp, sugar, soya sauce, oyster sauce, black pepper and garlic.
Throughly coat shrimp and let stand for 3 to 5 minutes, uncovered and un refrigerated.
Heat oil in wok or large frying pan on high heat until oil is about to smoke. Add shrimp
with the marinade and stir-fry on maximum heat for 3 minutes until the shrimp are browned
and plump. Remove from heat. Line a serving plate with lettuce and transfer the shrimp.
Top with red pepper strips and fresh coriander leaves and garnish with slices of tomatos.
Also goes well on top of steamed rice. Accompany with Thai Lemon-cilantro Sauce
Garnish with a sprig or two of basil.
Khao Khrok Kapi (Shrimp Paste Rice)
4 cups cooked long grain rice
2 eggs, preferably duck eggs, beaten
½ cup small dried shrimp
½ cup mango, shredded
¼ cup ribbon noodles
3 tablespoons hom daeng (red shallots), thinly sliced
3 tablespoons kratiem (garlic), thinly sliced
3 tablespoons kapi (fermented shrimp paste)
3 tablespoons nam pla (fish sauce)
Place a wok over medium heat and warm enough oil for deep frying. Briefly sauté the
shallots and garlic until golden. remove with a slotted spoon and place in a serving bowl.
Deep fry the shrimp briefly (about 30 seconds), then remove from the oil and place in a
serving bowl. Cut the noodles into short pieces, and stir fry until crispy. Remove and
place in a serving bowl.
Remove nearly all the oil and then, combine the shrimp paste with the cooked rice (it is
the process of mixing in with the fingers that is implied by the Thai word krok) and then
stir fry it until heated through. Remove and place in a serving bowl.
Make a thin crepe with beaten egg, then roll it and slice it into half inch wide ribbons.
Arrange the bowls on the table, and give each diner a plate, and a slice of lime. The dish
is finally seasoned to the diner's taste from the usual table condiments.
Thai Chili
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Curries
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Pantry
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Recipe
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Green Curry Recipe
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Curry Recipe
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Pad Thai Recipe |
