This was ridiculously good. I still have a lot left. I wanted to get back to eating strictly seafood especially after the superbowl. I had a small party and I cooked for the game. I am so thrilled that I got to show off some of my skills.
So tonight I wanted to make a Thai favorite, Thai Curry Shrimp. This recipe is pretty easy. In one pot, I started cooking my jasmine rice. In my wok, I starting warming my coconut milk. A fourteen ounce can of coconut milk is good. I brought it to a boil, then a simmer and started stirring in my red curry sauce. You could use a red curry paste or whatever you could find. At least four heaping tablespoons of it will work. You can add some curry powder for a richer curry taste. Stir frequently until you bring to a boil, then lower the fire to a simmer. Then I stirred in some frozen vegetables. I used a half of bag of peas and carrots (8 ounces) and another half of bag of Asian vegetables ( 8ounces). The Asian vegetables has snap peas and water chestnuts. I love peas in this dish because peas are sweet and it just comes out really delicious. I brought the sauce and vegetables to a boil then reduced the fire. Then I added my shrimp. You can add as much shrimp as you like. Sixteen ounces may do the trick. Stir, bring to a boil, then simmer for about 5 minutes. Then cover and let it sit for a few minutes. This is usually served on top of jasmine rice. It really is a delicious dish. It's simple and quick.
I served it tonight with a nice chilled MGD Beer and a cigar for later. Cheers to you.