Category: Thai

November 17, 2010

Thai Prawn Salad

a quick/easy/yummy lunch idea. this salad looks fresh and delicious, but i’ll skip the cashews and peanuts (i am not a fan of nuts on most things!)

100g bean thread (mung bean vermicelli) noodles
300g medium cooked or green (raw) prawns
1/2 cup mint leaves, roughly chopped
1 Lebanese cucumber, seeded and diced
80g dry roasted cashews or peanuts, roughly chopped

30ml lime juice (from 1 small-medium lime)
1/4 tsp sesame oil
3 tsp Thai fish sauce
3 tsp grated palm sugar or brown sugar
1 small red chilli, finely chopped

1. To make the dressing: combine all dressingingredients in a screw-top jar, shake and set aside.
2. Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well.
3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side.
3. Combine the vermicelli noodles, prawns, mint and cucumber in a large bowl and toss through the dressing.
4. Spoon onto a plate, sprinkle with cashews or peanuts, and serve.

recipe from

Categories: salad, Thai
October 21, 2010

Spicy Shrimp Curry

i was looking for a fairly simple shrimp curry recipe to make this weekend and the photo above sold me on this one! i love that they garnished with cilantro-the flavor must be really delicious with the heat of the curry. i will probably be doubling (or tripling) the amount of red chiles. my husband and i like things super spicy -to the point of tears!

Ingredients for the spice paste:
1 tsp red chilli powder
1/2 tsp garam masala
1-2 tsp ginger paste
2 tsp garlic paste
2-3 tsp white vinegar
1/4 tsp turmeric
1/2 tsp ground coriander (optional)

Ingredients for the curry:
2 tbsp canola oil
2-4 whole dried red chiles
1 medium onion, finely chopped
1 tsp sugar
10 curry leaves
2 medium tomatoes, finely chopped (or you can use canned, crushed tomatoes)
1/4 cup coconut milk

1 lb shrimp, shelled, deveined
Salt & freshly ground black pepper
2 tbsp butter

Chopped cilantro for garnish

1. Mix all ingredients for the spice paste and set aside in a bowl.

2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min.

3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min.

4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins.

5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins).
6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.

recipe and photo by An Edible Symphony

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Categories: Curry, shrimp, Thai
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