Tag Archives: thai chilies

Thai Lemon Chili Shrimp- Goong Maa Now

Last night’s dinner…Asian SCRIMPS!  This may have been the easiest quickest recipe ever; start to finish including marinating time was about 20 minutes.  Next time I think I will make my own sweet chili sauce, but this time around I just used the pre-made stuff.  If you can’t find kaffir lime leaves lime zest is ok. I served this with summer rolls and lemon herb quinoa on the side to be healthy.

I think serving with a fresh baguette to soak up the sauce would be ideal.  Back to the shrimp tails debate from this post, I am all about keeping the tails.  Good looking food always tastes better.  Oh and chef Katie, get on this recipe because you will love. -ts

1 pound shrimp shelled and deveined
1/3 cup sweet chili sauce
1 lemon- juice and zest
3 kaffir lime leaves sliced, substitute 1 teaspoon grated lime zest
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves minced garlic
1 teaspoon brown sugar
¼- 1/3 cup coconut milk
Siracha (optional as this is spicy on its own)
1/4 cup cilantro chopped for garnish

  1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
  2. Heat a pan.
  3. Add the shrimp, the marinade, siracha (if using) and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
  4. Remove from heat and mix in the cilantro.
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Filed under Asian food, Main Course, Marinades, Party food, Seafood

Barrett’s Green Curry Sauce

Chef says: “This seems like a s— load of ingredients, but its well worth it. This stuff is unbelievable.”

Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.

2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk

  1. Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
  2. Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
  3. Place all ingredients except oil in blender and puree until smooth.
  4. While the blender is running, slowy drizzle in oil. Season with salt and pepper.
  5. Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
  6. Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!

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Filed under Asian food, Main Course, Sauces, Seafood