Tag: southeast asian

Green Curry Shrimp Fried Rice

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.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course, Side Dish
Cuisine: Thai
Keyword: main course, rice, seafood, side dish, Southeast Asian, Thai
Servings: 2
Author: Alex Gorgos

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.
    Thai, main course, side dish, rice, seafood
  • Heat up cooking oil in a large sauté pan over medium heat. Fry the green curry paste for 1 minute.
    Thai, main course, side dish, rice, seafood
  • Pour in the coconut milk, sugar, and the rest of the fish sauce. Simmer for 2 minutes.
    Thai, main course, side dish, rice, seafood
  • Add in the shrimp, vegetables, and lime leaves. Simmer for 3 minutes or until the shrimp are 75% cooked through.
    Thai, main course, side dish, rice, seafood
  • 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.
    Thai, main course, side dish, rice, seafood
  • Turn off the heat. Stir in the basil.
    Thai, main course, side dish, rice, seafood
Thai, main course, side dish, rice, seafood

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.
Prep Time10 minutes
Course: ingredient
Cuisine: Thai
Keyword: ingredient, Thai
Author: Alex Gorgos

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!
    Thai, ingredient
  • Add all of the rest of the ingredients to a food processor or blender.
    Thai, ingredient
  • 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.
    Thai, ingredients
Shrimp Sambal

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.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Malaysian
Keyword: main course, Malaysian, seafood, Southeast Asian
Author: Alex Gorgos

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.
    Malaysian, main course, seafood
  • Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
    Malaysian, main course, seafood
  • Stir in the shrimp. Sauté for 2-3 minutes.
    Malaysian, main course, seafood
  • 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.
    Malaysian, main course, seafood
Malaysian, main course, seafood
Serve with steamed rice.
Laab Kai Jiew (Omelette Salad)

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.
Prep Time10 minutes
Cook Time6 minutes
Course: Main Course
Cuisine: Thai
Keyword: Eggs, Southeast Asian, Thai
Author: Alex Gorgos

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.
    Thai, main course, eggs
  • Toast until browned, 2-3 minutes.
    Thai, main course, eggs
  • Grind into a powder in a spice blender. Set aside.
    Thai, main course, eggs

Omelette Salad

  • In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
    Thai, main course, eggs
  • Beat the eggs with the oyster sauce.
    Thai, main course, eggs
  • Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
    Thai, main course, eggs
  • 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.
    Thai, main course, eggs
  • 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.
    Thai, main course, eggs
  • Serve with steamed rice. Garnish with the remaining toasted rice powder.
    Thai, main course, eggs