Wednesday, August 19, 2009

JOHN CHUCKMAN'S THAI CURRY SHRIMP & CHUCKMAN'S THAI-INFLUENCED SPINACH SALAD

CHUCKMAN’S THAI CURRY SHRIMP

I love Thai food, but is there any Asian cuisine I don’t love? This dish is not authentic, but it will please lovers of Thai food, and it will please lovers of shrimp, especially those who love shrimp done with hot sauces – it is one of the tastiest shrimp dishes I know.
INGREDIENTS:

Shrimp – About 20 Large - never use pre-cooked which heat to rubberiness – use uncooked, fresh or frozen

Red Curry Paste – 1 Tablespoon - either store-bought or make your own – found in most Asian grocery stores and many supermarkets

Red Pepper Flakes – A generous sprinkling depending on how hot you want the dish

Pad Thai Concentrate – 1 Tablespoon - available at most Asian grocery stores

Thai Fish Sauce – 2 Teaspoons – available at most Asian grocery stores and many supermarkets

Lemon Juice – Juice of ½ a lemon – the equivalent in lime may also be used

Coarse Black Pepper – 2 Teaspoons

Coarse Sea Salt – 1 rounded Teaspoon

Oil – A few Tablespoons – enough to make a thick marinade - Canola is ideal

NOTE: Ingredient proportions are approximate because I cook this dish without measuring. Adjust to your taste.


METHOD:

Thaw Shrimp if frozen, leaving a short while in cold water, then peel.

Mix all other ingredients – except for Salt and half of Pepper – and stir into shrimp as a marinade. Let marinade at least an hour.

Oil sauté pan and heat to high, sprinkling with reserved Salt and Pepper. Quickly sauté shrimp, tossing as you cook. Remove from pan when shrimp are nice and pink.

These may be eaten over rice noodles or as is.
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The following Spinach Salad is excellent with the shrimp.


CHUCKMAN’S THAI-INFLUENCED SPINACH SALAD

INGREDIENTS:

Dressing:

Thai Hot Chilli Sauce – 3 Tablespoons - this is the sweet/hot bottled sauce Thai people use as a condiment

Rice Vinegar – 2 Tablesppons

Pepper Flakes – light sprinkling

Oil – Canola is excellent – enough to make a dressing

Fresh Ginger – about a thumb-end - finely chopped


Salad Greens:

Fresh Shredded Spinach or Baby Spinach - always wash spinach well

Sweet Red Pepper - sliced thinly or into matchsticks

Red Onion – sliced thinly

NOTE: some fresh bean sprouts would also be nice.


METHOD:

Shake dressing ingredients in a capped bottle. Toss greens together in a bowl. Dress when serving.

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