Thai iced tea was a nice accompaniment to the hot and spicy tofu pad thai and green curry shrimp. Everything I served this week was based off recipes found at http://www.importfood.com/.
Spicy Pad Thai: Fish sauce, sugar, tamarind concentrate, tofu and sriracha sauce (rooster sauce) gave this pad thai a nice authentic taste. Fresh ginger, been sprouts, cilantro, and lime juice really added a fresh kick to this relatively easy and spicy side dish to the main green curry shrimp entree.
Green Curry Shrimp: Large shrimp and fresh shallots lemongrass, garlic, ginger, lime, and cilantro really gave this a great flavor. Mixed with the green curry paste, turmeric powder and coconut milk over sticky rice gave a rich and flavorful dish.
Thai Iced Tea: think green tea flavored sugar sludge drizzled with condensed milk. All over ice. What's not to love about that? I thought this went well to counter the spicy pad thai and green curry.
To keep with the lime theme we had key lime pie for dessert.
Claire loved the shrimp! (Sorry no cheese this week).
Green Curry Shrimp: Large shrimp and fresh shallots lemongrass, garlic, ginger, lime, and cilantro really gave this a great flavor. Mixed with the green curry paste, turmeric powder and coconut milk over sticky rice gave a rich and flavorful dish.
Thai Iced Tea: think green tea flavored sugar sludge drizzled with condensed milk. All over ice. What's not to love about that? I thought this went well to counter the spicy pad thai and green curry.
To keep with the lime theme we had key lime pie for dessert.
Claire loved the shrimp! (Sorry no cheese this week).
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This was one of my favorite dinners. That green curry shrimp was sinfully good. I was seriously thinking about it the next day it was so good. You really went all out on this meal.
ReplyDeleteIt really was so yummy. Claire more than made up for the lack of cheese by devouring the shrimp!!
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