Thai Chili and Shrimp Sauce | This relish (sometimes called chili jam and similar to bottled nam prik pao) is delicious with rice, as a dip, or as a fiery sauce. 10 large dried red chilies 1 rounded tablespoon dried tamarind 185 g/6 oz/1 1/2 cups dried shrimp 375 g/12 oz shallots, peeled and sliced or 3 large onions, finely chopped 4 tablespoons chopped garlic 250 ml/8 fl oz/1 cup peanut oil 125 g/4 oz palm sugar 2 tablespoons fish sauce 2 teaspoons lime juice Chilis Shrimp, Fish Sauces, Seafood Recipes, Fieri Sauces, Thai Chilis, Call Chilis, Chilis Jam, Green Peppers, Shrimp Sauces
Thai Chili Dressing: 1/2 cup sweet chili sauce, 1/4 cup coconut milk, 2 T fish sauce (or soy sauce for vegetarian), 2 T lime juice (~1 lime), 1 T peanut butter, 2 cloves garlic, grated, 2 t ginger, grated
Thai Shrimp Curry: 2 cups cooked jasmine or basmati rice * 1/2 pound shrimp, peeled and deveined * 1 (14.5 oz) can coconut milk * 3 Tbs. red Thai curry paste * 1 Tbs. brown sugar * 1/2 red bell pepper, finely sliced * 1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces * 1 lime * 1/4 cup fresh basil, torn
Shrimp Salad 8-oz pkg frozen cooked salad shrimp, thawed and drained 6-oz can lump crabmeat, drained and picked 1 large hard-cooked egg, grated 1/4 c chopped celery 2 tbs minced green onion 2 tsp dried dill weed 1/4 tsp salt 4 tbs mayonnaise 3 tbs sour cream
Thai Coconut Curry Shrimp - something different to try. A shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste. Serve over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish.