Thai Weekend

On Friday after work we headed to the Asian grocery store to stock up on supplies for a weekend of Thai cuisine. 

We started with homemade fresh rolls and peanut sauce.

We steamed the shrimp for the fresh rolls over the lobster shells that we were boiling for seafood stock.

Then we had beautifully flavoured, steamed shrimp, and a lovely stock for our curry:

For the main course we had a seafood, zucchini curry.

Seafood Zucchini Curry

1 tsp shrimp paste

1 T peanut oil

2 T yellow curry paste

2 cloves of garlic, minced

2 tsp fresh ginger, minced

1 medium yellow onion, chopped

1 stick lemon grass, chopped

1 red chili, chopped

2 cups zucchini, chopped

1 cup seafood stock (we boiled lobster shells, then strained this)

400 ml coconut milk

2 cups seafood (we used shrimp and squid)

3 lime leaves, torn

1 T palm sugar

1/2 cilantro, packed

2 T lime juice

Serve over jasmine rice.

Wrap the shrimp paste in foil.  Heat a pot, toast the foil wrapped paste in the dry pot for about 1 minute per side, then unwrap, discard foil and add oil and paste to the pot.  Add curry paste.  Stir.  Add garlic, ginger, onion, lemon grass, chili and zucchini.  Soften.  Add stock, coconut milk, lime leaves and sugar.  Boil.  Reduce heat and simmer.  Add seafood.  Cook, covered for about 5 minutes.  Add cilantro and lime juice.  Serve over rice. 

Do you like Thai food?  Have you ever made Thai food at home?  How was your weekend?