| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Soups |
4 |
Servings |
INGREDIENTS
|
|
One portion of |
|
|
RED CURRY SAUCE, |
|
|
See recipe |
| 2 |
c |
Fish stock |
| 1 |
c |
Shrimp, peeled and deveined |
| 1 |
c |
Mushrooms |
| 2 |
tb |
Nam prik pao |
|
|
(chilis paste in oil) |
INSTRUCTIONS
Heat the sauce, add the stock and nam prik pao, and stir to combine, add
the shrimp and mushrooms, and cook until the shrimp are pink.
Taste and adjust the flavor by adding fish sauce (salt), sugar, and
possibly more nam prik pao.
You can of course ring the changes, using different main ingredients,
different chili pastes and so on, but these three dishes, with a bowl of
rice will feed a small group (4-6 people) with plenty of variety. Walt
Colonel Ian F. Khuntilanont-Philpott
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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