Thai Salad and Green Curry with Shrimp Copy

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Thai Salad and Green Curry with Shrimp and Vegetables Equipment list: Measuring spoons and cups Spoons for stirring Cutting board and knife Small and medium sized bowls Damp kitchen towel for tidying up Dry towel or potholders Paper towels Blender or jar for making salad dressing Salad bowl Blender or fairly large mortar and pestle for making curry paste (my mortar is 6-7 inches in diameter) Small skillet for toasting spices Pan to cook curry - I use a 12-inch pan about 3 inches deep. You can also use a sauce pan - about 5 quarts. Pot or rice cooker Optional: gloves to handle hot chiles, mandoline

Things to have completed prior to the start of class: • Print out the recipes and read through! • Prepare a shopping list and purchase ingredients as necessary. • Set the table. • Have all ingredients & equipment out and ready to use. • Wash all produce. • Prepare rice using whatever method you prefer, and keep warm. I have included a recipe for cooking rice, if needed. Feel free to substitute brown rice, cauliﬂower rice, or alternative grain. • Toast the almond slices for the salad.

This class is free, but gratuities are greatly appreciated! If you like, you can send a gratuity via: VENMO @Linda-Elbert-1 or https://www.mindfulcuisine.com/other-products/gratuity

www.mindfulcuisine.com cheﬂ[email protected] Asian Pear & Avocado Salad Serves 4-6

6 cups mixed greens of your choice (about 8 ounces) 1/3 cup fresh regular or Thai basil leaves, torn 1 crisp Asian pear or very ﬁrm regular pear, cored and thinly sliced ½ red onion, sliced Sesame Ginger Dressing (recipe below) 1 ﬁrm-ripe avocado, peeled and sliced 1/3 cup sliced almonds, lightly toasted

In a large salad bowl, toss together the greens, basil, pear and onion. Gently toss in the dressing to taste, the avocado, and most of the almonds. Garnish with the remaining almonds.

Sesame Ginger Dressing Makes 1 cup

1/3 cup mayonnaise 1/3 cup peanut oil or canola oil 2 Tablespoons rice vinegar 2 Tablespoons sesame oil 1 Tablespoon fresh lime juice 2 teaspoons sugar 1 teaspoon Sriracha, or more to taste 1 teaspoon kosher salt ½-inch piece fresh ginger, peeled 1 clove garlic, peeled

Add all the ingredients to a blender, and blend until smooth. (Alternatively, you can ﬁnely mince the ginger and garlic and shake all the ingredients in a jar until smooth and creamy.) Refrigerate until ready to use.

www.mindfulcuisine.com cheﬂ[email protected] Green Curry Paste Makes about 1 cup

1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon whole white peppercorns 3-4 green birds eye chilies 2 Thai chiles (prik yuak or prik mun - not spicy), or Serrano chiles or jalapeños, chopped 1 inch piece ginger, thinly sliced 2 sticks of lemongrass, bottom 3 inches, ﬁnely chopped 5 Makrut lime leaves 3 cilantro roots, cleaned (substitute about 6 cilantro stems) 8 cloves garlic, coarsely chopped, about 1/4 cup 2-3 shallots coarsely chopped, about 1/4 cup (2 teaspoons shrimp paste - optional but recommended)

Toast the coriander seeds, cumin seeds and white peppercorns in a small skillet over very low heat until fragrant, 1-2 minutes. Grind using a stone mortar and pestle or spice grinder.

In the same mortar, add the chiles and pound with the spices until they break apart. Add the ginger, lemongrass, Makrut lime leaves, cilantro roots, garlic, shallots, and shrimp paste and continue pounding into a smooth paste.

www.mindfulcuisine.com cheﬂ[email protected] Thai Green Curry with Shrimp and Vegetables

2 Tablespoons vegetable oil or coconut cream 1 cup Green Curry Paste 1 13.5 oz can coconut milk 1 cup sliced Asian eggplant (1/8 inch slices) 1 cup thinly sliced carrots 1 red bell pepper, julienned 1 cup sliced zucchini (1/4 inch 1/2 moon slices) 1 cup whole Thai basil leaves 4 Makrut lime leaves, torn 3-4 time to release their oils 3 Tablespoons palm sugar, or to taste (substitute brown sugar if not available) 3 Tablespoons ﬁsh sauce, or to taste 1 lb peeled and deveined shrimp (approximate size U30)

Steamed jasmine rice to serve

In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensiﬁed, about 1 minute. Watch carefully so it doesn't burn.

Pour in the coconut milk and bring to a boil. Add the eggplant, carrots, peppers, and zucchini lower the heat to maintain a simmer, and until and eggplant and carrots are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles and lime leaves. Stir in the sugar and ﬁsh sauce until the sugar has dissolved. Add the shrimp and cook until they turn pink (1-3 minutes) Serve hot over jasmine rice.

Jasmine Rice Servings: 4-6

2-3/4 cups water, plus more if necessary 1-1/2 cups jasmine rice, washed 3/4 teaspoon salt

Bring the water to a boil in a medium saucepan. Stir in the rice and the salt; cover and reduce the heat to low. Simmer until all of the water is absorbed, about 15 minutes. Taste the rice; if it is still too ﬁrm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat.