Tuesday, November 11, 2008

Thai Green Curry with Shrimp

Thai food is popular cuisine in many Western countries such as Canada. Thai Food is known for being hot and spicy and its balance of five fundamental flavors in the dish - hot (spicy), sour, sweet, salty and bitter (optional). Thai recipes enthusiastic use fresh (rather than dried) herbs (lemon grass, galangal) and spices as well as fish sauce.Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern, Central, Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

This recipe mixes the Southern and northeastern style of cooking.

Serves 4. No preparation required.

1. 1 can or 400 ml coconut milk
2. 3-4 tablespoons sugar
3. 3 Red bell peppers, chopped in sqaures
4. 1 tbspn lemon juice
5. 2-3 tbspn olive oil
6. 1 medium onion, finely chopped
7. 2-3 tbspn Fresh Coriander leaves, finely chopped.
8. 2-3 tbsps Thai Green curry paste

1. Heat 2 tbsps olive oil in a pan.
2. Add cocunut milk and green curry paste to the oil.
3. Add 1 cup water and mix well until a smooth paste is formed.
4. Heat until the liquid comes to a boil.
5. Add onion, bell pepper, sugar, lime juice, and shrimp.
6. Cook for 15 minutes or until shrimp turns pink and bell pepper softens.
7. Garnish with coriander leaves.

Serve hot over pilaf rice.

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