Garlic Chili Prawns/ Shrimps

I saw this Filipino recipe featured on TV one day. I did not wrote down the recipe but as far as I remember, the main ingredients were fresh red chili and garlic. To continue my Lenten food recipe theme, I decided to make my own spin into this recipe. I coated the cleaned fresh prawns with chili powder since I did not have a fresh chili on hand. (I left the shrimp head on simply for presentation purposes.) Then I stir fried it with lots of garlic, onions and red bell pepper. It turned out really good. You can remove the head and add toothpicks and serve as party food or enjoy with steamed rice as a main entree. This spicy shrimp recipe will be a sure hit with your friends and family.  It is very fast and easy. 

Garlic Chili Prawns/ Shrimps

Ingredients:

2 lbs of jumbo size fresh shrimp/ prawns (thaw if frozen)
1 teaspoon Thai red curry paste (I used this instead of chili paste)
1 teaspoon of cayenne pepper
1 tablespoon of chili powder
1 tablespoon of oyster sauce
1 teaspoon of dried chili flakes ( use fresh if you have)
3 cloves of garlic, minced
1 medium onion, minced
1 medium red bell pepper, cubes
2 tablespoon of vegetable oil
salt and pepper to taste

Cooking Directions:

1. Wash prawns/shrimp thoroughly. Remove shells and deveined, leave tails and heads.
2. Coat the shrimp with spices, chili powder, cayenne pepper, dried chili flakes,salt and pepper.
3. Heat pan or wok with cooking oil. Stir fry garlic, add onions and bell pepper.
4. Add red curry paste, stir fry for 1 minute.
5. Add the shrimps and stir fry for 1 minute. Add the oyster sauce. Stir fry for 3-4 minutes or until shrimp is cooked or turned pink.
6. Serve hot over steamed rice if serving as main entree. If serving as a party food, remove head and poke with toothpick and garnish with lemon wedges or lime. Enjoy !

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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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