Gone in 2 minutes

Earlier I cooked lunch for hubby to take to work, shrimp with zucchini in Thai curry red sauce. I packed it up but he said that he doesn't want to bring some since he won't feel hungry soon. "I'm just sitting the whole time, only my mind is working..." were his exact words.

Anyway, the cooked food waited until dinner. Hubby arrived and I served him a bowl, knowing he likes spicy shrimps, and this serving was gone in 2 minutes!

For the recipe, you can also use green curry instead of red.

large shrimps, peeled and deveined
1 small onion, diced
1 small zucchini, cut into strips
a can of coconut milk
1 tablespoon red Thai curry paste
oil, salt, pepper

1. In a wok, heat oil and saute onions. Add shrimps and zucchini, cook uncovered, stirring frequently, until shrimps are cooked, about 5 minutes.

2. In a small bowl combine coconut milk, curry paste, fish sauce. Stir in the sauce with the shrimp. Season with salt and pepper according to taste.

3. Slowly bring to a simmer over medium low heat, stirring frequently. Serve over rice.

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Lasang Pinoy Sundays - Spicy

Chili and hot and everything pizzazz! (bwahahaha ano daw?)

Hubby obviously acquired his dad's palate preference, that of spicy foods. I on the other hand, could not stand eating spicy foods without constantly drinking a glass of water (only water).

Spicy (foods) is not considered as one of the basic tastes. The five basic tastes only include sweetness, bitterness, sourness, saltiness and Umami...spicy(hotness) being a sensation. Nonetheless, it is one sensation that most Mexican, Indian, Vietnamese, Korean, and Thai cuisines have in common.

I found Spicy Vinegar, dried chili flakes, chiu chow chili oil, thai sweet chili chicken sauce, and dried chilis in our cupboard...I forgot to include the hot bagoong from Barrio Fiesta!

For more hotness, visit SpiCes. Congratulations on the 3rd year Ces!

Join now and help me win a set of silver measuring spoons! lol =D

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