Here is a really simple, Thai style stir fried chili shrimp dish from Aunty Pen’s recipe.
This Indian green curry used to be one of the go to dishes served by my mom in India whenever they were entertaining.
This past summer, after many years, we resurrected this recipe and found that the love for it has passed onto the next generation with my daughter being a huge fan of it. Here is the recipe.
My aunt Nisha is a fabulous cook. Every summer I spend in Chennai, India, I harass her to teach me more and more of her delicious recipes. Here is a really easy and yummy prawn curry she made for me this summer.
My mother-in-law Atsuko makes this shrimp dish, which is sort of a Japanese rendition of a General Tso’s recipe. You can substitute the shrimp with chicken or any vegetable too.
This is one of my children’s favorite shrimp dishes.
My parents went to a little restaurant in Bologna, Italy a few years ago and my father loved this dish there. So of course my mother came back and recreated it in her kitchen.
It’s a really quick and super yummy dish that is a real crowd pleaser. You can serve it with pasta, rice or on a bed of steamed vegetables.
My mother just fried up these little beauties for us last night and it brought back a flood of memories for me.
When I was growing up in India, this was one of our most popular snacks served at our house when we had guests over. It made a really great appetizer. We would eat it hot with a little Maggi hot and sweet sauce.
I love the interest that the green chilies and the cilantro adds to the batter. It really gives it a nice bite to go with the crunch of the fried shrimp.
These shrimps are so versatile. It can be served as a snack, with pasta, as a main course, on a salad – it just goes with everything.
Pad Khee Mao is one of my favorite Thai dishes. I like it made really spicy with ground chicken and shrimp. The best Pad Khee Mao I’ve had is at BKNY Thai restaurant. I learned this version of Pad Khee Mao from Aunty Penn in Thailand who is a phenomenal cook. This dish was delicious though I wouldn’t put the tomatoes in the next time around.
2 cups of cooked shrimp (steamed)
1 cup of minced cooked chicken (steamed of stir fried with a little oil)
5 cups of cooked thick flat Chinese noodles (chow fun) – available at Asian supermarkets
5 cloves of garlic
8 chilies peppers sliced (red, yellow, green – the slightly bigger ones that are less spicy)
1 large onion sliced thin
3 plum tomatoes sliced into 1” thick slices
2 stalks of fresh green peppercorns (optional)
1 cup Thai basil
2 teaspoons fish sauce.
- Grind the 5 cloves of garlic and 4 chilies to make a thick lumpy paste and set it aside.
- Heat a wok and add the chow fun noodles (generally you don’t need to add oil as they come with oil on them)
- Cook noodles for about 2-3 minutes.
- Add 1 teaspoon of fish sauce and ½ teaspoon of dark soya sauce.
- Mix well, remove from fire and set the noodles aside.
- In a wok, heat oil and add the ground garlic and chili paste.
- Add the sliced chilies and fry for a minute.
- Add sliced onions and tomatoes (optional)
- Add 2 teaspoons of fish sauce.
- Add 2-3 tablespoons of water.
- Add green peppercorns and basil and stir-fry for a minute.
- Add cooked shrimp and chicken and mix well.
- Add noodles and mix well and serve immediately.
This is a wonderful recipe that lightens up the usually calorie laden Thai curry dishes. I love the crunch that the almonds add to this curry. The red curry paste can be substituted for any of your favorite curry pastes such as green, yellow, massaman, panang etc. This dish goes very well with brown or white rice.
6-7 large raw shrimps with tails on (if using any other meat or tofu – use about 2 ½ oz)
¼ cup coconut milk (can be light)
½ cup vegetable stock
1 tablespoon red curry paste
1 tablespoon palm sugar
1 tablespoon soy sauce
1 tablespoon of tamarind juice
2 tablespoons roasted ground almonds
7-8 stalks of Siamese watercress blanched (can use regular watercress or spinach as a substitute)
- In a large heavy pan, heat coconut milk over medium heat.
- Bring to a boil stirring constantly.
- Stir in the red curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended.
- Season with soy sauce, palm sugar and tamarind juice and mix well.
- Gradually add the vegetable stock and stir constantly.
- Add the shrimp/ beef/tofu and cook for 4-5 minutes.
- Sprinkle with roasted almonds and remove from heat.
- To serve pour the shrimp curry over the blanched Siamese watercress.
Nutritional info per serving:Calories: 267 kcal Protein: 14 g Carbohydrate: 13g Fat: 18.5 g
While I was in Thailand, our friend Varong set up a cooking lesson for me with his Aunty Pen who is a phenomenal cook. Her real name is ML Tidapen Kridakara ( ML stands for Royal blood…so according to Varong……Ive been taught the secrets of the Royal Thai recipes!!) Needless to say, I was floored by her food! She taught me everything from salad to soup to all my favorite Thai dishes. It was truly a gastronomical adventure!!
This salad is unbelievable. I’ve never tasted anything quite like it. It is made with something called Winged Beans. I was delighted to find that in the local Thai markets in Queens – they actually sell winged beans!! You could substitute it with asparagus or green beans but wait till you try the real thing!
10 winged beans (you can substitute this with asparagus or green beans)
1 cup ground cooked minced chicken
1 cup cooked shrimp (steamed)
¼ cup chopped cashew nuts, peanuts or almonds
4-5 teaspoons of minced roasted coconut (optional) – I just bought shredded dried coconut and roasted it in a pan
3-4 Fried whole red chilies
4 tablespoons of fried shalots
4 tablespoons of coconut milk
Ingredients for salad dressing:
3 tablespoons of Thai chili paste (You can buy this at any Asian store – Maeseri is a good brand – you get chilli paste with soybean which is good)
7 tablespoons of lime juice
3 tablespoons of fish sauce
1 tablespoons of palm sugar
- In a medium-sized pot, boil a quart of water with a teaspoon of sugar added to it.
- Add the winged bean/ green beans or asparagus in the boiling water and cook for about a minute till the greens are just cooked.
- Remove from water and plunge under cold water to stop the cooking process.
- Chop into 1” pieces and set aside.
- In a small bowl combine all the ingredients for the salad dressing and mix well.
- In a big salad bowl combine the cooked minced chicken and steamed shrimp.
- Add the minced roasted coconut.
- Add 5-6 tablespoons of the salad dressing and mix well.
- Add the cooked winged beans and mix.
- Add more dressing if needed.
- Garnish with the nuts, fried shalots and whole red chilies.
- Pour a few tablespoons of coconut milk on top of the salad and serve.
I love this shrimp salad. This recipe is almost the same as the Lobster Salad recipe that I posted some time ago - except that this is so much easier and tastes just as good! I usually use the bags of frozen raw shrimp (with the tails on) you get at Costco – they are great! My younger brother, who is a real foodie, tried the salad and thought that it was the lobster salad. No more slaving over a hot red lobster for me – from now on this is my go to recipe.
3 cups of steamed shrimp chopped (25- 30 medium sized shrimps)
1 ripe avocados chopped into 1/2 inch cubes
6 boiled eggs chopped coarsely
1 onion chopped very finely
2 tablespoons of chopped parsley (optional)
4-5 tablespoons mayonnaise
1/2 teaspoon of sugar
1 tablespoon on lemon juice
Salt and pepper to taste
- Steam 25-30 raw shrimp till they turn pink and are all cooked.
- Roughly chop the steamed shrimp and add to a big bowl.
- Add chopped onion and mix very well.
- Add the avocados and eggs.
- Add the mayonnaise, lemon juice, sugar, salt and pepper.
- Add the parsley.
- Mix very gently until everything is well combined.
- Serve chilled with bread, crackers and so on.