12 October 2010

67: Thai Green Curry with South Indian Coconut Rice

Hi peeps!! been away from blogging for the last few days (work overload and some fun stuff!) and missed it so much....And I am heading off on a vacation tomorrow....so tried to squeeze a post in today :) Nothing extraordinary....just decided to put two of my favorite dishes together :)

The Thai green curry with shrimp was something I have cooked several time before, so to make it interesting paired it with some good ole' coconut rice cooked the South Indian way... I have got really sweet memories of this dish....this was something my mommy dearest used to pack for lunch for me when I was little girl in pigtails in school....:)

Ok onto the recipes,

Thai Green Curry with Shrimp,
1 Tbsp. oil
1/2 cup chopped shallots
3- 4 Tbsp. Thai green curry paste (I know, I went the easy route..time crunch!)
1 can unsweetened coconut milk
1 cup water
3 tablespoons Thai fish sauce (nam pla)
2 tsp. sugar
1/2 cup water chestnuts
1 cup straw mushrooms
1 pounds uncooked large shrimp, peeled, deveined
salt (a pinch)
2-3 fresh basil leaves

Heat oil in a heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add the curry paste and stir until fragrant, about 1 minute. Add 1/2 cup coconut milk and cook for 3-4 minutes. Then add the remaining coconut milk, water, fish sauce, and sugar; bring to boil. Add the water chestnuts and the mushrooms and cook for another 4 minutes. Add shrimp and cook just until its no longer pink in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Add salt to taste and the basil leaves. 

South Indian Coconut Rice,

2 cups cooked rice
1-1/2 cups grated coconut
2 tbsp oil
1/4 tsp. black mustard seeds
1/2 tsp. split urad dal (optional)
5-6 curry leaves
2 green chillies, chopped
a pinch of asafoetida (hing) (optional)
salt to taste
Heat oil in a pan add mustard seeds, urad dal,curry leaves, green chillies, asafoetida and then finally the coconut. Fry for a couple of minutes(the colour of the coconut should not turn brown while frying) and then add to the cooked rice. Stir for 3-4 minutes and add salt to taste.

The combination was truly a delightful surprise...hope y'all enjoy it too...

I will be back next week.. hopefully I will get to blog while traveling (will be taking the laptop along) and share some great pictures...have a wonderful week y'all...xoxo

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