Food & Drink

May 19, 2011

South Florida Food and Beer Pairing with

In keeping with my latest infatuation with Thai food, this week’s recipe is from a local South Florida food blogger/entrepreneur/cooking instructor who is of Thai descent, Patti Ward of The recipe is for my favorite Thai dish, Shrimp Green Curry. The name Green Curry (Gang Kiew Wan) is the derived from the color of the curry. It can be made with various kinds of meat and seafood, and is eaten with rice or rice round noodles (Ka Nom Jeen), visit your local Asian market for specific ingredients in this recipe. Patti recommends Bg Asian Grocery Deerfield Beach.

No matter how much heat you can handle in your food I recommend beer with this dish, beer cuts through the spice and cools down most raging fires going on in your mouth. Keeping with the Asian theme I can recommend the Chinese beer Tsingtao and the Thai beer Singha Shrimp Green Curry

Ingredients: (4 servings)
12 large shrimp, peel and devein
2 tbsp fish sauce
1 can creamy coconut milk
2 or 3 tbsp to taste, Maesri brand green curry paste
8 medium sized Thai eggplants, quartered
1 tbsp palm sugar
1 tbsp vegetable oil,
1 bunch Thai basil leaves,
5 kaffir lime leaves
1/2 pack dry rice sticks / kanom jeen

Heat oil in the pan then add green curry paste and kaffir lime leaves
When paste becomes fragrant, add coconut milk
When oil in coconut milk starts to separate, add Thai eggplants
When Thai eggplants are almost cooked (firmness and color changing)
Add shrimp, cook until desired pink color is achieved
Season with fish sauce, palm sugar, stir and allow palm sugar to melt
Remove from heat, garnish with basil leaves and serve with rice noodles or rice

Rice Noodles:
Cook in boiling water for a few minutes, stirring often until sofy
Rinse in cold water



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