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MARINATING THE SHRIMP:.
Mix the curry paste, sugar, oil
For the polenta, bring stock and
For the dipping sauce, combine ingredients
For the Pickled Vegetables: Mix the
FOR THE SHRIMP PREP: Peel and devein leaving
ni muffin pan.
Bake for 10-12 minutes until golden
EDIUM heat in a microwave for 6 to 7 minutes, or
p to 2 days.
For the Shrimp: Preheat grill to medium
For the Shrimp: Combine all ingredients together in
Stir together all the ingredients for the wasabi mayonnaise, beginning with
o burn garlic.
Cook for about 2 minutes. Add wine
oftened slightly. Add curry paste; stir-fry for 1 min or until
he mixture to the shrimp. Cover and refrigerate for at least an
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
For the fish cake mixture, place fish, curry paste, onions, fish sauce and
For the panang curry paste, place chilies in a
Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
Serve with rice or boiled potatoes.
Put shrimp in a bowl.
In
he onion softens. Add the curry paste and cook, stirring, until
For the Curry: makes 12 ounces-3