Thanks for all of the kind words and support!

Pair this dish with the Poet’s Leap 2009 Riesling! One of our favorite wines!
A lot of our customers who don’t like Rieslings have had their minds changed after trying the Poet’s Leap.  It’s not TOO sweet, and very crisp/flavorful.

Thai curry is gaining popularity thanks to the many great Thai restaurants in the United States.  Making a great bowl of Thai curry to go with soft and fluffy jasmine rice is easier than you think, even though you might not be familiar with Thai ingredients.

I love all sorts of curry but I find Thai curry one of the easiest curry to master. Instant curry paste from trusted brands such as Mae Ploy and Maesri are readily available in Asian markets or online. Get yourself a bottle of fish sauce, palm sugar (or sugar as a replacement), coconut milk, and you will most certainly have a decent bowl of Thai curry…(get Thai curry recipe after the jump)

Think Thai curry is too complicated or intimidating to attempt at home? Think twice. Cooking Asian food is rather easy and a rewarding experience. Follow the recipe below and you will soon be whipping  up a mean pot of Thai curry for your family!

THAI CURRY RECIPE

 

INGREDIENTS:

1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)
6 oz. tiger prawns (or shrimps)
6 oz. big scallops
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water
1/2 onion (sliced) (optional)
5 bird’s eye chilies (optional)

METHOD:

  1. Heat up a small pot with cooking oil.
  2. Saute the red curry paste until aromatic.
  3. Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)
  4. Add coconut milk, water, kaffir lime leaves, and bring the curry to boil.
  5. Add the scallops and prawns into the pot and boil for 1-2 minutes or until the prawns and scallop are cooked. (Make sure not to overcook them).
  6. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

COOK’S NOTES:

  1. You can use equal portion of chicken to make chicken curry.
  2. You can also add some other seafood such as calamari and mussels to make seafood curry.
  3. You can combine both chicken and seafood, for example: this red curry recipe.
  4. You can also add some vegetables to the curry, for example: long beans, sliced zucchini, and/or carrots.
  5. You can make a vegetarian version using tofu.

    Drink AND COOK in good health!!!

    - S.E.S.

 

 

About these ads
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s