“Oh My God It’s Good!!!!”

The chef has spoken “Oh my God this is Goooood”. You know when the chef is saying how good the food is before he even puts it on the table that it’s really good. In the faux foodie house we eat a lot of rice based meals, a lot of stir-fries, a lot of shrimp meals, but this was like nothing he has ever made before. This was the quickest stir fry ever too. 

This is my idea of a perfect dinner. It was fresh, healthful (the coconut cream is a little heavy, but so worth it), colorful, quick. The coconut milk gives this stir-fry a special creamy tasty flavor. The shrimp were sumptuous and succulent. I love shrimp. They take about two seconds to make (okay, three minutes) and it all ends up being very light.

I think I am in love with the Thai food.It’s bright! It’s spicy! Dare I say it’s exciting! I’m excited by food… but I guess this should be no shock after all. If you are looking to spice up your menu, this is your dinner….
Thai Shrimp Stir-Fry [source]
Ingredients1 cup basmati rice2 tablespoons fish sauce1 tablespoon fresh lime juice, plus wedges for serving2 teaspoons sugar2 teaspoons extra-virgin olive oil1 pound frozen large shrimp (peeled and deveined), thawed1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise1 cup corn kernels, thawed if frozen2/3 cup unsweetened coconut milk3/4 cup fresh basil leaves, torn [we didn’t have any]
DirectionsIn a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

One Comment

  • Megan
    January 26, 2012 at 2:38 pm

    Sounds delicious – now I wish it was near dinner time instead of just after breakfast!


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