Panang Shrimp Curry

This easy Thai recipe is different from my previous post for Red Thai Curry.  The Panang Curry paste is fried with the thicker part of coconut milk.  The Panang Curry recipe usually calls for beef, pork or chicken. I decided to make this dish with shrimp, and I got the idea of using butternut squash instead of bamboo shoots from Kevin of Closet Cooking. This is  more a soup curry. The combination of sweetness and spiciness of this dish is really good over steamed white rice. The aroma of the Kaffir lime and fresh basil makes a perfect combination of spice and flavors. I just love this easy Thai recipe, the colors are so lovely and inviting. If you are craving for Asian recipe, this is worth trying.

Ingredients:

1 lb of shrimp ( peeled and deveined )
2 cups of butternut squash (cubes and roasted)
1 cup of string beans (cut 3 inches long)
1 red bell pepper (cut into bite size)
½ cup green peas
2 red chillies ( optional depending on how spicy you like)
5 kaffir lime leaves (sliced thinly)
1 can (14 oz) coconut milk
¼ cup chicken stock or water
2-3 tablespoon of Panang curry paste (depending how spicy you like)
2 tablespoon of fish sauce
1 tablespoon of sugar
½ cup of fresh basil

Cooking Directions:

•  Pre- heat your wok or heavy sauce pan. Add 2-3 tablespoon of the thicker part of coconut milk to pan. See Note below.
• Add the panang curry paste, stir until oil surface.
• Add half of the coconut milk, chicken stock or water, kaffir lime leaves, roasted butternut squash, red bell pepper, sugar, string beans and fish sauce. Let is simmer until vegetables are tender, about 4-5 minutes. 
• Add the shrimp and peas and let it  cook for 3-4 minutes or until shrimp is cooked.
• Pour the remaining coconut milk, add the fresh basil and let it cook for 1-2 minutes.
• Serve hot over steamed white rice. Enjoy !

(Note: if you are using coconut milk in a can, do not shake before opening, the thicker part of coconut milk is the one floating on top).

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Thai Coconut Sticky Rice with Mango

Sticky rice cooked in coconut milk and garnished with ripe mango is a traditional Thai dessert. This Thai Sticky Rice ( Kow Neuw Mamuang) recipe is very easy to make. The ingredients are easy to find and easy to remember. I call this 5  Ingredients Fix . You will need coconut milk, sticky rice , sugar and salt. Garnished with ripe mango.  That's it.

Ingredients:

1 can coconut milk
1 cup sweet sticky rice

2-3  tablespoons sugar
1 teaspoon of salt
ripe mango

Cooking Directions:

• Rinse rice once or twice. Soak the sticky rice in enough amount of water to cover rice for at least an hour or even overnight.
• Prepare steamer, put enough water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour sticky rice on the cheesecloth, cover with lid and steam for about 20 minutes or until the rice is translucent.
• In a medium sauce pan, bring coconut milk to simmer.
• Add sugar and salt. Mix well.
• Remove mixture from heat. Pour ¾ of the warm mixture over the cooked sticky rice. Let it sit for 5  minutes. Allow time for the sticky rice to absorb the coconut mixture.
• Serve with slices of  ripe mango. Pour remaining coconut mixture over rice. Enjoy !

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Shrimp Satay with Thai Peanut Sauce

 

 

 

I am lucky to be living near the Fish Market where I can get fresh shell fish and other seafoods. Besides being fresh, it is relatively cheap compared to our local super market. I had a leftover Thai Peanut Sauce from the other day when I made the Thai Chicken Satay so I decided to make Shrimp Satay. It is another out of this world easy recipe. 

 

Ingredients :

 

2 lbs fresh shrimp, peeled and deveined

1 teaspoon of curry powder

1 cup of coconut milk

1 tablespoon of soy sauce

1 tablespoon of brown sugar

1 tablespoon of finely chopped lemon grass

2 cloves minced garlic

1 tablespoon of fresh ginger

1 tablespoon of fish sauce

salt and pepper to taste

1 cup of Thai Peanut Sauce - see recipe here

Bamboo skewers ( soaked for 30 minutes )

 

Cooking Directions:

 

• In a mixing bowl, combine all the ingredients except the peanut sauce.
• Add the shrimp and marinade for 1-3 hours.
• Pre-heat grill pan on medium high heat and spray or brush with oil.
• Thread the shrimp on the prepared skewer.
• Grill shrimp for 2-3 minutes per side or until turns pink.
• Serve Shrimp Satay with Thai Peanut Dipping Sauce and noodles of you choice. Enjoy!

  

Click here for Chowmein or Yakisoba recipe

 

 

 

 

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Thai Green Curry Chicken

Thai Green Chicken Curry is one of Thailand's most popular dishes. This recipe is wonderful to serve because it is so colourful. You don't have to be Thai to cook and enjoy this spicy dish. With the aid of the ready made Thai Green Curry Paste, this is a quick and easy recipe.

My husband and I love Thai Food. There was a time where we decided to have a food theme every week. Like one week Italian, or one week Latin and this week it is all Thai. Yes, as you can see on my postings, the Chicken Satay has already been posted and my Thai Sweet Sticky rice is still to be posted and now I am posting another best of Thai- Green Curry Chicken.

Ingredients:

1-2 tablespoon of Thai green curry paste
1-½ lbs of chicken breast, cut into bite size
1 tablespoon cooking oil

1-½ cups coconut milk
½ cups water
4-5 kaffir lime leaves
1 tablespoon fish sauce
2 teaspoons sugar
1 red  bell peppers
bunch of string beans ( I used this to substitute the Thai Eggplant which I do not  have)
fresh basil leaves

Cooking Directions:

• In a heavy sauce pan or wok, heat the oil and saute the green curry paste.
• Add the 1 cup of coconut milk and water and bring to boil until it the oil surface.
• Add the chicken, string beans and kaffir lime leaves,cook until no longer pink.
• Add the red bell peppers. Cook for 2 minutes.
• Add the fish sauce and sugar.
• Pour the remaining coconut and if you want to use basil, add at this point.
• Continue to cook for 2 more minutes. Serve with white steam rice. Enjoy !

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Thai Chicken Satay with Thai Peanut Sauce

This Thai Chicken Satay recipe is amazing !!! The flavors come together like they were made for each other. The chicken by itself was very flavorful and could stand on it's own, but the Thai Peanut Sauce was divine. The Thai Peanut Sauce can be use with Asian Summer Rolls too. This recipe is a definite keeper!


Source: Food Network/Ellie Krieger and Thai Food Tonight


Thai Chicken Satay Recipe
Ingredients:

1-½ lb of chicken breast cut to 1 inch cubes
½ cup coconut milk
2 tablespoon of soy sauce
2 tablespoon of fish sauce
1 shallot ( finely chopped)
1 tablespoon fresh ginger ( grated)
1 clove of minced garlic
1 tablespoon of finely chopped lemon grass
1 tablespoon of brown sugar
½ tablespoon of curry powder
salt and black pepper to taste
bamboo skewers ( soaked for 30 minutes )
1 cup of Thai Peanut Sauce ( Dipping Sauce ) - see recipe below

Cooking Directions :

• In a mixing bowl, combine the milk, soy sauce, fish sauce,shallot, garlic,brown sugar, curry powder and ginger. Season with salt and pepper, mix well.
• Add the chicken cubes and marinate for 1- 3 hours.
• Pre-heat your grill pan on medium-high heat and spray or brush with oil.
• Thread chicken onto skewers while pan is heating.
• Grill chicken satay for 2-3 minutes per side, or until meat is cooked through and has light grill marks.
• Serve Chicken Satay warm with Peanut Dipping Sauce and Asian salad of your choice.

Thai Peanut Sauce ( Dipping Sauce ) :

Ingredients:

1 cup of coconut milk
1 tablespoon of Thai curry paste
2 tablespoon of fish sauce
1 tablespoon of sugar
2 tablespoon of creamy peanut butter

Cooking Directions:

• Bring ¾ cup of coconut milk to boil.
• Immediately stir in the Thai curry paste.
• Add fish sauce and sugar, mix well.
• Add the peanut butter, mix well and make sure it is well incorporated.
• Finish it with the remaining coconut milk. Cook for 1 more minute.

Note:

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Related Video

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Thai Red Curry with Chicken or Shrimp

 This is a simple, fast an easy Thai recipe.


I usually make this dish with either Chicken or Shrimp, but you can always use beef or even just vegetables. The ingredients can be found on any Asian aisle or Asian store. Mind you, this is also a  healthy dish, when i was under Low Iodine Diet, where i was advised not to use iodized salt in my meal, i decided to make this by omitting the fish sauce and replacing it with Kosher salt.


Red Thai Curry - ( Kaeng Phed) is one of the most well-known
Thai Recipes. Me and my husband really love to order this whenever we ate at Thai Restaurants. This is also ideal for a last minute meal. It is really fast, so you can be ready in no time.

Ingredients:

1 lb of boneless chicken breast ( you can use shrimp also)

1/2 lb bamboo shoots ( sliced thinly )

2 red chillies ( optional depending how spicy you want )

5 kaffir lime leaves

1 can coconut milk

3 tablespoon of Thai red curry paste

2 tablespoon of fish sauce

2 tablespoon of sugar
1/2 cup of  sweet basil ( optional )


Cooking Directions:

1. Slice chicken diagonally 1x2x¼. ( Make sure to use separate chopping board for your chicken and for your vegetable to avoid contamination).
2. Pre-heat your wok for heavy sauce pan on the stove top. Pour half of the coconut milk.
3. Add red curry paste and stir until oil surface.
4. Add chicken and cook until no longer pink, around 5 to 7 minutes.
5. Add the vegetables, bamboo shoots, red chillies. ( you can add also string beans or pine apple chunks) Cook for 2 minutes.
6. Add the fish sauce and sugar.
7. Pour the remaining coconut and if you want to use basil ( which is optional ). Add at this point.
8. Continue to cook for 2 more minutes. Serve with white steam rice. Enjoy!

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