Tag: southeast asian
Green Curry Shrimp Fried Rice
Green Curry Shrimp Fried Rice
If you happen to have a couple extra tablespoons of curry paste left but not enough to make a batch of curry, it goes great with rice. 2-3 tablespoons is enough paste for 3 cups of fried rice. Simply fry the paste for a minute. Add in coconut milk, sugar, and fish sauce. Simmer that for 3 minutes. Add in your protein and veggies, if any. Shrimp will take 3 minutes, chicken 6 minutes. Add in the rice and cook for 3 more minutes, breaking up all of the lumps. You can use either red or green curry paste. There is no wrong here.
Servings: 2
Ingredients
- 12 large shrimp peeled and deveined
- 4 tsp fish sauce
- 2 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 tsp palm sugar chopped
- 1/2 cup coconut milk
- 6 kaffir lime leaves julienned
- 1 cup frozen peas and carrots defrosted
- 3 cups day old white rice
- 1/2 cup Thai basil chopped
Instructions
- Marinate the shrimp in 2 tsp of fish sauce for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium heat. Fry the green curry paste for 1 minute.
- Pour in the coconut milk, sugar, and the rest of the fish sauce. Simmer for 2 minutes.
- Add in the shrimp, vegetables, and lime leaves. Simmer for 3 minutes or until the shrimp are 75% cooked through.
- Add in the rice. Break up all of the lumps. Toss in the curry sauce, making sure that all of the rice is evenly coated. Cook for 3 minutes.
- Turn off the heat. Stir in the basil.
Green Curry Paste
This paste has the same base as the red curry paste, with the substitution of green chilies for red chilies, and the addition of cumin and coriander seeds, and basil. Since this paste uses fresh green chilies, it can get real hot if you add too many. 10 is a good number for a medium spicy. Store anything that’s not used within a week in the freezer.
Equipment
- Blender, food processor, or mortar and pestle
Ingredients
- 10-15 thai green chilies
- 1/4 cup shallots
- 1 head garlic peeled
- 3 tbsp lemongrass
- 1 tbsp galangal
- 2 tsp lime zest
- 2 tsp cilantro stems
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp coarse salt
- 15 thai basil leaves
- 1 tsp shrimp paste
Instructions
- Dry toast the coriander seeds and cumin seeds. Add them to a spice grinder with the white peppercorns. GRIND!
- Add all of the rest of the ingredients to a food processor or blender.
- Blend until smooth. Make sure to scrape down the sides of the blender with a rubber spatula to make sure all of the ingredients are incorporated within each other.
Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
Laab Kai Jiew (Omelette Salad)
Laab Kai Jiew (Omelette Salad)
Laab is a Northern Thai salad typically consisting of ground meat and mint. In this recipe, an omelette is substituted. It is then tossed with mint, cilantro, lemongrass, cucumber, shallots, and chili flakes. A dressing of lime juice and fish sauce is drizzled over. It is then sprinkled with toasted rice powder, giving it a nice mix of textures. Serve with steamed rice.
Ingredients
- 3 large eggs beaten
- 1 tsp oyster sauce
- 1/2 cup mint
- 1 shallot thinly sliced
- 8 sprigs cilantro
- 2 green onion finely chopped
- 1/2 cup cucumber thinly sliced
- 3” lemongrass thinly sliced
- 2 tsp chili flakes
- 2 tbsp toasted rice powder
- 1 1/2 tbsp lime juice
- 2 tsp fish sauce
Instructions
Toasted Rice Powder
- Add 2 tbsp of dry jasmine or sticky rice to a dry skillet over medium high heat.
- Toast until browned, 2-3 minutes.
- Grind into a powder in a spice blender. Set aside.
Omelette Salad
- In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
- Beat the eggs with the oyster sauce.
- Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
- Cook for about 3 minutes a side. Thai omelettes are browned and crispy. Remove from the skillet. Dab any grease with paper towel. Cut into chunks.
- Add the omelette to the bowl. Mix with the mint. Mix together the lime juice and fish sauce. Drizzle over the salad. Add 3/4 of the toasted rice powder. Mix.
- Serve with steamed rice. Garnish with the remaining toasted rice powder.