Posts Tagged Thai

Thai Coconut Shrimp

Source: The Best of Clean Eating by the Editors of Clean Eating Magazine

Easy and tasty. My picture is a bit off because I accidentally made too much sauce… (read the 2/3C  coconut milk as 1 and 2/3C – not sure where the 1 came from…)

Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.)Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside.

In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Nutrients per serving (1/2 cup pasta, 6 shrimp, 1 cup vegetables, 3 tbsp coconut sauce): Calories: 338, Total Fat: 9 g, Sat. Fat: 2 g, Carbs: 48 g, Fiber: 6 g, Sugars: 2.5 g, Protein: 20 g, Sodium: 286 mg, Cholesterol: 55 mg


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Easy Thai Red Curry Shrimp

Source: Me!

I had a recipe from a friend for Green Curry Chicken and changed some things around. I love Thai dishes. I love the mixture of colour in each dish, and I love the fragrant smell when cooking them.

I’ve added some notes.

I get about 3 servings from this meal.

1 Tbsp. Oil (Canola/Vegetable)
1 1/2 tsp Red Curry Paste* ##
I can Coconut Milk (I use Light)
~1/2 lb (24) Frozen shrimp
Handful frozen Green Beans
8 oz. can of Pineapple Chunks, drained and reserve juice

*I like the Mae Ploy brand
## you can add more if you like. More = spicy!

At medium-low, heat oil in pan, add curry paste and cook until fragrant, about 5 minutes.

Add coconut milk, stir for about 2 minutes, then add shrimp.  When shrimp is almost cooked, add green beans and pineapple chunks. If you find you made it too spicy you can add some of the pineapple juice to ease the taste.

Serve over cooked Jasmine Rice.

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Creamy Peanut Pad Thai

Source: Kraft Foods

I have a few Pad Thai recipes, but this one is now my “go to”. I think it is because of the peanut butter, I could eat spoonfuls all day long.

But as much as I liked this one, there was something missing… so I added it.  You’ll see the additions below. I also have some notes at the end.

For the vegetarian edition –  remove chicken, add tofu.

prep time – 25 min
total time -25 min
makes -4


227 g (1/2 of 454-g pkg.) rice stick noodles
1 lb.  (450 g) boneless skinless chicken thighs, cut into bite-size pieces
3 cloves garlic, minced
1/4 cup Kraft Catalina Dressing, divided
1 egg, beaten
1/4 cup  water
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp.  soy sauce
1 cup fresh bean sprouts (I forgot to buy these, but would add them next time)
4   green onions, sliced (I forgot to buy these, but would add them next time)
3 Tbsp. chopped peanuts
1-2 tsp. Chili Powder **
1-2 Tbsp Lime Juice **

** My additions and you can change the quantities according to taste.


COOK noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set.

DRAIN noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately.

NOTES – not sure you actually need the Catalina dressing. Instead you could cook chicken in a bit of oil and more chili powder.  That’s how I’ve done it in the past.

1 Tbsp Oil
3 Cloves of Garlic Crushed
2 tsp Chili Powder

Heat oil, add garlic, chili powder, then Chicken/Shrimp/Tofu

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Coconut Beef Satay with Thai Peanut Sauce

Source: Robin to the Rescue by Robin Miller &
How to Cook by  Whitecap Books

I combined two recipes, so I could use up the full can coconut milk. In Robin’s Peanut sauce she doesn’t use coconut milk, in the other one, they do. I’ve made both versions of sauce, and they both taste great!

Robin to the Rescue

Cooking Spray
½ cup coconut milk
1 ½ tsp curry powder
1 tsp ground coriander
½ tsp chile oil
1 ¼ pounds lean beef steak (sirloin, rib-eye or round) cut into 2” cubes
Salt and Pepper to taste
Metal or wooden skewers

Thai Peanut Sauce
½ cup reduced sodium chicken broth
¼ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp fresh cilantro chopped

Peanut Sauce (Alternate)
1 tbsp oil
1 small onion
1 ½ tsp crushed fresh ginger
2 cloves garlic minced
½ tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
2 tsp soy sauce
¼ cup of crunchy peanut butter
½ cup coconut milk
Little lemon or lime juice

Robin to the Rescue
Coat large grill pan or griddle with cooking spray, heat over med-high.

In shallow dish, whisk together coconut milk, curry powder, coriander, and chile oil

Season beef with salt and pepper, add to coconut mixture and coat. Thread beef on skewers and place in the hot pan. Cook until brown, turning frequently ~ 3 to 5 minutes.

Meanwhile in small sauce pan whish broth, peanut butter, soy sauce and sesame oil. Over med-high bring to simmer. Remove and stir in cilantro.

Peanut sauce on side or drizzle!

Peanut Sauce (Alternate)
Heat oil in pan, add onion and cook over medium heat 2-3 minutes or until soft. Add ginger, garlic and ground spices and cook for 1 minute.

Remove from heat, stir in soy sauce, peanut butter and coconut milk. Stir over low heat until smooth, add lemon or lime juice.

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