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Sunday, December 12, 2010

Thai Stir-Fry, One Wok Cooking, for serious!



I made the most delicious dinner on Monday night last week, man I was quite pleased with myself.  Not only was it delicious but it was also the first time I'd ever cooked shrimp.  I bought this seasoning pack from the local grocery store thinking it was Tom Yum, but it turned out to be something else, still wonderful.  I just kind of made up everything as I went along but here's what I used in case you want to re-create this:





1 pack panang curry paste

1 can of cocnut milk

2 zucchini

2 yellow squash

1 red pepper

1 yellow pepper

1 onion

10 cloves of garlic (you can put as much or as little in as you want, we love garlic)

1ish cup of snap peas

1ish cup of string muschrooms

1/2 cup of spicy red peppers chopped (including seeds to make it extra spicy)

As much shrimp as you want or whatever kind of meat you'd prefer.


I have a gigantic wok with a lid that I use for this but I think you could also do it in a big pot.


First I missed the garlic, onions, coconut milk and the curry paste together in the wok and turned on the heat low.  I wanted to make sure the garlic cooked all the way and I thought the flavor would be extra awesome.  While that was slowly cooking I chopped up the zucchini, and yellow squash.  I threw those in and stirred them around.  And I put the lid on the wok to keep the heat in and help cook the squash.

Then I chopped up the snap peas, okay I just cut off the stringy ends.  Add those, stir everything around a little so that everything is coated nicely.

I chopped up the spicy red peppers next, they're little so I chopped up 10 of them.  I throw in the ingredients based on how cooked I want things.  That's the reason for this ordering.  Oh, and always stir after you throw in a new ingredient.

Next I chopped up the yellow and red peppers, in large chunks and threw them in, followed shortly by the string mushrooms.

Lastly, I got out the shrimp and butterflied half of them just to see if it would make a difference when it came to soaking up the flavor.  In the end I don't think it mattered too much.  I threw in the shrimp and stirred everything around, put the lid on and let it cook for 5 more minutes-sh and then it was done!

The whole process takes about 45 minutes.  Which is perfect because that's how long it takes for the rice cooker to cook rice and for Bob to get home from the office.

I had picked up a sushi tray earlier in the day and we had that as a little appetizer, although we totally didn't need it because I have a habit of cooking way too much food.  This recipe made about 4 servings, and I'm talking pretty good sized servings.



It was really good, we'll be eating it again in the future.