Archive for the 'seafood' Category

Red Curry Shrimp

These are incredibly simple appetizers that look fancy, but don’t take much effort.  I used Thai Kitchen brand curry paste, and it made them really spicy, so if you don’t have a high tolerance for hot food, cut back on that a little bit! (My husband and I didn’t think they were spicy at all because we’ve been putting hot sauce on EVERYTHING – in preparation for the food in Thailand — but my sister said they were way too spicy!)

I found some fresh Thai basil in our local Asian market, but regular basil would be fine too. 

The medium shrimp I used is 26-30 count per pound.
(from Gourmet Magazine, December 2008)
24 uncooked medium shrimp (peeled, tails on)
2 tbsp vegetable oil
2 tbsp red curry paste
24 large Thai basil leaves
Preheat the broiler.
Stir together vegetable oil and curry paste in a large bowl, then stir in shrimp and coat well.
Arrange shrimp on a baking pan and put under the boiler for 2-3 minutes, until just cooked.
Thread onto wood skewers with a basil leaf.  
Serve warm or at room temperature.
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Thai Red Curry with Shrimp and Kabocha Squash


Squash is such a perfect Fall food.  I LOVE butternut and acorn squash, and figured if I like those, I should branch out and explore other squash varieties.  I’ve been seeing some recipes with kabocha squash floating around various blogs for awhile, but decided to turn to a great cookbook for my first experience with it.  

Kabocha pairs amazingly well with Thai red curry, and the shrimp complements the two really nicely.  In all honesty, I thought the peas were kind of a weird inclusion in the recipe.  If you like them, use them, but I think I’m going to leave them out next time.
(adapted from Asian Vegetables by Sara Deseran)
1 small kabocha squash (about 2 pounds)
1 14 oz can light coconut milk
2 tbsp Thai red curry paste 
2 tsp sugar
3 tbsp fish sauce
1 cup chicken broth
2 lemongrass stalks, bottom 8″ only, cut into 2″ lengths
8 oz flat rice noodles 
1/2 lb large shrimp, peeled and deveined
1/2 cup frozen peas (or not…)
4 roma tomatoes, quartered lengthwise
Cut the squash in quarters using a sturdy knife or cleaver.  Scoop out the seeds and cut off the peel.  Cut into 1″ cubes
Heat the coconut milk and curry paste in a large saucepan over medium-high, stirring well for about 3 minutes.
Turn the heat to low.  Add the sugar, fish sauce, chicken broth, lemongrass, and squash. Stir well, cover, and cook for about 20 minutes, or until the squash is tender when pierced with a fork.
While that is cooking, prepare the noodles according to package directions.
When the squash is tender, stir in the noodles, shrimp, peas, and tomatoes and cook for a few minutes, until heated through.