curry paste


This week we are visiting the Orient.  At least their cuisine.  The Orient includes many different countries with many different cuisines.  We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few.  So our choices were wide open. I went with a Thai dish.

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Shrimp with Thai Coconut Curry Sauce

Lots of flavor in this dish. Red/yellow/orange bell peppers,  Onions,  Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.

I just started cooking with  coconut oil and I love it  It has kind of a nutty fragrance with a clean fresh taste in your dishes.  I may never go back to canola oil again.

Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days.  That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste.  I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze.  Nice to have a meal almost made in the freezer.

Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that.  I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!

What dishes did the other EwE members make -> Travel to the Orient with us.

And if you would like to cook along with us just visit Eating with Ellie and join in the fun.  Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.

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The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.”  Great description!  Thai Green Curry Powder.  French Béchamel.  American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

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As I was making this I was thinking, “Really? A Béchamel to make curry?  This is going to be awful!” So. if I thought it was going to be awful why did I make it?  Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong!  This was so good!!

Other than having to thin the sauce a little it was absolutely delicious.  The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it.  It could actually have used a little more.

Definitely a repeat.

This recipe:  The Frog Commissary Cookbook page 129  Also, HERE!  And HERE if you want to print it out.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Fish is one of my favorite foods to cook. Any kind of fish. Salmon, Snapper, Bass, Trout, Catfish. We love it all. One type of fish I have never cooked, and only eaten once about 40 years ago, is Swordfish. It is an oily fish and the meat is usually sold as large steaks. The meat is pretty firm, and can be cooked in ways more fragile types of fish cannot. I wish I could have found some for this Donna Hay dish but it was not to be (remember I live in Podunk) so I ended up using some nice Catfish Fillets. Catfish is also a little oily, is quite firm and very mild so it was a good sub for the swordfish since it also tends to take on the flavors of whatever it is seasoned with.

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Cooked in a skillet with coconut milk, red curry paste, and lemon grass, it is quite flavorful. The basil and lime juice added to the sauce provided another layer of flavor. I served it with a little Basmati rice and lots of sauce {I always make more than called for.} I quite liked this and am glad I have leftovers. I just wish I could have scored some swordfish. THAT would have been wonderful!!

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Check on our Website – Wednesdays with Donna Hay – and see who managed to find some swordfish and who subbed something else.

And if you would like to join us we would love to have you. The recipes, through November, are listed on the right. Just cook, blog, share. And if you want to join the line up we would be glad to provide a time slot for you.

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