Terri's Kitchen
Welcome, Friends!
One morning, when I was about three years-old, I decided to surprise my mom with breakfast in bed. Since I loved oatmeal, I must have figured she loved it too. I poured a healthy amount of dry oats into a pan, set the pan on the stove, and lit the flame.
It didn’t occur to me that you had to add milk.
In a matter of minutes, the kitchen was filled with smoke. Instead of waking to breakfast in bed, my mom nearly woke to a fire.
I’m happy to say, my cooking has improved since then. I made my first cake, from scratch, when I was ten. Since then, I’ve been the queen of desserts.
I also enjoy cooking and love creating gourmet dishes and testing new recipes—especially if I’ve got company coming. As a small thank you for visiting my site, I’d like to share some of my favorite recipes with you.
Recipe of the Month
August 2006
Curried Shrimp
When Dave and I visited Thailand in January 2006, I became addicted to curried shrimp. In Thailand, the curry is spicier and less sweet than is generally available in the US. This recipe, from the cookbook Real Thai: The Best of Thailand’s Regional Cooking, is as every bit as delicious as the curry we ate in Thailand. It’s also quick and simple to make. The ingredients are readily available at most grocery stores or in Asian markets.
Real Thai: The Best of Thailand’s Regional Cooking, Nancie McDermott, Chronicle Books LLC: San Francisco, March 1992.
Choo Chee Goong
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* ½ C unsweetened coconut cream
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1 heaping TBSP red curry paste
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1 C unsweetened coconut milk
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1 TBSP fish sauce
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1 TBSP palm sugar or brown sugar
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¾ pound large or extra large shrimp
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1 handful fresh horapah or basil leaves
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12 fresh wild lime leaves
In medium heavy-bottomed saucepan, warm the coconut cream until it boils gently. Simmer for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface, add the curry paste and stir to dissolve. Cook for 1 to 2 minutes.
Add coconut milk, fish sauce, and sugar and stir well. Boil gently for 8 to 10 minutes, stirring occasionally, until curry is reduced and thickened. Adjust seasonings to taste.
If using unpeeled shrimp, peel and devein. In large frying pan, heat 1 to 2 TBSP olive oil. Fry shrimp in hot oil until pink and curled. Add cooked shrimp to curry sauce. Add basil and wild lime leaves. Cook for about 1 minute more.
Serve hot or warm.
* I use coconut milk in place of the coconut cream
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If you try any of my recipes, I’d love to hear what you think. If you’ve made improvements and wish to share your thoughts with my visitors, please contact me via e-mail at: terri@tglong.com.
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