I have this little tiny thai cookbook straight from Thailand from my dear mother in law. Unfortunately it is still packed away in the basement with the rest of my books that NEED a home up stairs… I had a hankering for Thai and this is the closest and most authentic I can get without the PRO’S. By the by, it was friggen AHMAZING.
This recipe perfectly serves 2, with a bit of left over rice for lunch the next day, or it can be pureed in to baby food for your little one!
-1.5c jasmine rice
-3c chicken stock, or water
-16-20 shrimps, shelled, deveined, tails removed (or you can leave them on.)
-3 tbsp soy sauce
-1 tsp chili flakes + 1/2 tsp garlic powder
-1 tbsp sesame oil
-2″ knob ginger, minced
-5 cloves garlic, minced
-1/2 large white onion, diced
-1/2 large red bell pepper, diced
-2 chili peppers, sliced. (remove the seeds and ribs for less heat.)
-1/4c tamari or soya sauce
-1 can (398 ML) coconut milk
-Juice of 2 small limes
-1 tbsp brown or white sugar
-1 heaping tbsp smooth peanut butter
-2 tbsp chopped fresh cilantro or parsley
-The absolute best way to have a super quick and stress free dinner is to PREP before you start cooking. This way, everything is ready to just toss in the pan when you need to.
-First, marinate your shrimp. This only takes 10 minutes to 30 minutes depending on your time. it isn’t a huge deal if you can’t marinate it. So combine shrimp, soya sauce and chili flakes in a bowl, put in fridge and marinate.
-Second, cook your rice. Get that started first, as it takes the longest.
-Next, in a large pan or wok add your sesame oil. Put heat on medium. once the pan is hot, add your shrimp. Cook until they are pink. Once they are pretty pink, remove them from the heat, place on a paper towel.
-Next, add more oil if need be. Let the oil heat up for a minute. Add your onion and red pepper and chili peppers. Cook until the onions start to brown and the peppers get a little soft. Add your ginger and garlic. Saute for a minute or two or until fragrant.
-Now add in your tamari, your brown sugar, peanut butter and coconut milk. Stir to combine, and cook until slightly thickened. After about 5 minutes, you can add your lime juice and add your shrimp back to the pan. Heat the shrimp through, and remove the pan from heat immediately.
-Serve over your rice and garnish with your cilantro or parsley.