Hubby's Thai Food Tests

Thanks to my thoughtful friend C, I recently visited a Trader Joe's near her and purchased many fun treats for my family.  One item was meal ready green curry thai sauce.  Thanks to my husband, who wanted to make Thai food and loves to experiment in the kitchen, we had a wonderful homemade Thai meal.  He offered us green curry shrimp and/or red chili shrimp over jasmine rice and pad thai noodles.  I know my Mother would have loved tasting this!

  
Green Curry Shrimp
a bottle of Trader Joes green curry sauce, warmed
add in some whole peeled prawns
serve over rice
Note:  Even in our small town we can find Thai Kitchen products and great recipes on the internet, so to make something similar to us with out a Trader Joe's, we can use Thai Kitchen green curry paste and a 14 oz. of coconut cream.  


Red Chili Coconut Shrimp
1 14 oz. can coconut milk
3 T Thai Kitchen roasted red chili paste
2 T Thai Kitchen premium fish sauce
1T  white sugar
Stir ingredients together, simmer on medium low heat for 7 minutes. 
Add 1/2 cup frozen green beans sliced asian style  
1 water chestnut, diced and optional
1/4 cup frozen peas
Continue to simmer for 3 more minutes.  Turn off heat.  Add 7-10 cooked, peeled prawns or 1/2 cup smaller shrimp and serve as soon as warm over white jasmine rice.  


Note: You may use chicken or pork of course, but one of our son's announced 2 weeks ago that he is not vegetarian, but will eat fish -- thus this further exploration in the kitchen. 

Toronto Pad Thai

Ingredients

• 1 (8 ounce) package pad thai rice noodles
• 1/4 cup tamarind paste (To substitute for tamarind paste, blend equal parts dried apricots, prunes, dates, plus lemon or lime juice. Use 2 tablespoons of this mixture for every teaspoon of tamarind paste.)
• 1/3 cup boiling water
• 1/4 cup ketchup
• 2 limes, juiced
• 3 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 tablespoon chili paste (sambal oelek)
•  
• 1/4 cup vegetable oil
• 1/2 pound firm tofu, drained and cubed
• 5 cloves garlic, minced
• 4 eggs, beaten
• 3 cups bean sprouts
• 1/2 cup coarsely ground peanuts
• 5 green onions, thinly sliced

Directions

1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.