Wednesday, July 9, 2014

Curry Coconut Shrimp


I love Thai food.


Let me rephrase… I LOVE Thai food!

When I was a baby, my mom went back to work after her maternity leave, and my parents hired my Thai nanny, June, to take care of me.

It wasn't long before I refused to eat anything that wasn't Thai. June would have to send me home at the end of each day with a care package for my parents, who couldn't get me to eat regular baby food that wasn't dripping in peanut sauce, coriander and spice!

Eventually I accepted other types of food, but Thai has been my favourite ever since.

Unfortunately, for the past year my consumption has been limited due to the fact that Kris is allergic to peanuts, and Thai food is NOT nut-allergy friendly. Luckily, my dad (a Thai food aficionado) has taught me well and I can confidently cook my own, peanut-free versions of my favourite dishes! One of my favourites being Panang Curry Coconut Shrimp.

For those who don’t know a whole bunch about Thai food and generally stick to Pad Thai, you’re missing out. Pad Thai is basically the equivalent of ordering Chicken Balls and Ribs at a Chinese restaurant. Panang curry is BY FAR the best, though I will concede that green curries are pretty amazing too.

I also cook a more Indian inspired version of this dish, which is ALSO delicious, but in a different way. I’ll include the ingredients for that at the bottom.


Panang Curry Coconut Shrimp (serves 4):

Ingredients:
  • 1 cup dry jasmine rice (or regular white rice)
  • 1 lb shrimp, cooked and peeled
  • 2 tbsp oil
  • 4 cloves garlic
  • 6-8 green onions
  • Sliced peppers (yellow/orange/red)
  • 4 tbsp panang curry paste
  • 1 can coconut milk
  • 2 tbsp sugar
  • 1 tsp cornstarch mixed in 4tsp cold water
  • 1 cup chopped cilantro



Directions:


1) Prepare rice as directed. Enough for 4 servings (2:1 water to rice... if you want to be adventurous and try sticky rice... I wish you luck... also you'll need about 4 hours to make it properly)

2) Heat oil in large saucepan on medium heat. 

3) Sauté onion, garlic and pepper until softened (about 3 minutes) Add panang curry paste and coat veggies, (cook 1 minute).







This stuff is GOLD and very hard to find (we eventually caved and just ordered a bunch from Thailand) you can usually find the red curry stuff which is almost as good, just enhance with some lime juice, ginger, paprika, coriander and sugar to taste




4) Stir in coconut milk and sugar. Bring to a boil then reduce heat to a simmer (about 5 minutes).



5) Add cornstarch and water mix to thicken, stir into mixture. Add peeled/cooked shrimp, increase heat to med-high, cook and stir until shrimp is warmed through (about 4 minutes)

6) Stir in cilantro, and then remove from heat. Serve!



If you are so lucky as to be allowed to have peanuts, just a tablespoon of peanut butter as part of step 3, or crushed peanuts to sprinkle over top, will be absolutely delightful for your taste buds!

You're ready to eat! with or without peanuts, I promise it's delicious!


And now for the Indian food lovers!

Indian Curry Coconut Shrimp

Ingredients:
  • 1 cup dry basmati rice (or regular white rice)
  • 1 lb shrimp, cooked and peeled
  • 2 tbsp oil
  • 4 cloves garlic
  • 6-8 green onions
  • Sliced peppers (yellow/orange/red)
  • 1 tsp cumin
  • ¾ tsp ground coriander
  • ½ tsp curry powder
  • 1 tsp sugar
    • (optional: double the above italicized to make it extra spicy!)
  • Pinch of cayenne pepper
  • ¼ tsp red pepper flakes
  • 1 can coconut milk
  • 1 tsp cornstarch mixed in 4tsp cold water
  • 1 cup chopped cilantro

Modified Directions to above:

Step 3) Replace “panang curry” with cumin, coriander, curry powder and cayenne pepper

Step 4) Include red pepper flakes with this part

Whatever you do, DO NOT use peanut butter with this recipe! Won’t be as good as with the Thai version!

Bon Appétit! 



up