A friend gave me a package of Spice Works Thai Curry Mix for Christmas. I have been shovelling snow so much this year, I decided it was time to give myself a break and give this a try.
The instructions on the package were quite clear but they don’t give you any guidance as to how much meat or vegetables to add. I realize that this would be a matter of taste but some idea or a range would have been good.
I shelled and deveined a 400 grams (1 pound) of shrimp. In retrospect, I would have gone with 600 grams (1 1/2 pounds) of shrimp. You could use beef, chicken or pork. I imagine it would do well with tofu or a firm fish.
I mixed a can of coconut milk and a can of water in a sauce pan over medium heat. It turned out I needed a bigger pot. I can’t blame them for that, I am the one who is obviously suffering from a spacial relationship problem.
I brought it to a boil and added the spice package.
I added 375 ml (1 1/2 cup) of frozen green beans we had from last years crop and let them simmer for 4 minutes. Then I added the shrimp and it only took couple of minutes for them to cook.
One of the best thing about this product is they include a separate spice package for you to adjust the heat to your taste. There is a bit of kick without adding any additional spices but nothing objectionable. I added the mix 5 ml (1 teaspoon) at a time.
The first addition gave a bit of heat and a second addition made it just hot enough to start to clear my sinus a bit. That was only about 1/2 the bag they supplied. I suspect the whole bag would result in the back of your head falling off. I eschewed and left it at adding 10 ml (2 teaspoons).
We liked this. Thai sauces tend to be a bit thinner in texture than I am used to but the flavour was very good. It had a nice complex taste with the sweet sour Thai spices. The heat was perfect for me and being able to control it is great. It is definitely very easy.
I should confess I was surprised how much I liked it on a couple of levels. First, I am not a big fan of coconut milk. In this recipe, it was just a perfect background for the seasoning. Second, I thought it might be under flavoured as many premixed packages are. It wasn’t it had a great flavour level and profile.
This was quicker than going to pick up fast food with a way better taste. I would happily keep a package of this mix on hand for a time I need a quick convenient meal.
The Old Fat Guy
I am not a big fan of coconut milk either but it really is needed in Thai food. By the way Curry us one of my favorite spices. Those sure are some huge shrimp. Thanks for sharing this recipe. I look forward to a new video soon. I sure love the old fat guy theme music!
Thanks! I will let my musical friend, Bill, know you appreciate his efforts. I am a curry lover too!
It looks delicious Davis and the Flavors sound wonderful. I do love shrimp just about any way you can make it.
I’m with you, Sam. Shrimp is a great food!