Coconut Shrimp.

This recipe is from The Steamy Kitchen Cookbook by Jaden Hair. My in-laws actually know her and they had her sign the book for me before sending it to me for Christmas. How cool is that?

I have always wanted to cook Asian food but had never tried before. I think I was a little intimidated by all the ingredients I had never used before and how different it is from the way I am used to cooking. I really like this cookbook because it really does make it look "easier" than I thought it would be to cook Asian dishes. For my first try, I decided to make some coconut shrimp.

We all thought it was very tasty and I can't wait to make it again!

Ingredients:

- 1/4 cup unsweetened shredded coconut

- 1 Tbsp high-heat cooking oil

- 1 lb (500g) raw tail-on shrimp, deveined and patted really dry

- 2 tbsp butter

- 4 green onions, cut into 2-in (5 cm) lengths

- 1 Tbsp finely minced garlic

- 3 Tbsp cognac (brandy or rum make good substitutes)

- generous pinch of salt

- 3/4 tsp sugar (omit if you are using sweetened shredded coconut)

In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should take 3 to 4 minutes. Don't burn the coconut! Once it is toasted, immediately remove to a plate to cool.

Wipe the wok or pan dry and set over high heat (if you are using a coated non-stick pan/wok, use medium to medium-high heat). Add the oil and swirl to coat. Add the shrimp to the wok, keeping them in a single layer. Fry for one minute, flip and fry for an additional minute until almost cooked through. Remove from the wok, keeping as much oil in the wok as possible.

Turn the heat to medium, add the butter and, once the butter starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds.

Pour in the cognac and add the salt and sugar.

Stir and return the shrimp to the wok. Let the whole thing bubble and thicken just a bit- the sauce should lightly coat the shrimp.

Remove from the heat, sprinkle in the toasted coconut and toss well (I forgot to take a picture of that step).

Yummy!

Chicken-Coconut Curry.

I made this recipe a few days ago and I can say that it has become an instant favorite! The recipe is from Maria Sinskey's Family Meals.

Ingredients:

- 1 small yellow onion
- 2 lemongrass stalks
- 2 tbsp canola oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic
- 1/4 tsp ground cumin
- 1 tbsp firmly packed light brown sugar
- 1 can (14.5 oz) coconut milk (I used light coconut milk and it tasted great!)
- 1/2 cup chicken stock
- 2-3 tbsp fish sauce
- 2 lime leaves
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup firmly packed freas basil leaves
- 1 cup thinly sliced fresh mushrooms
- 2 tbsp lime juice

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only and slice it in half lengthwise and crush it with the side of your knife:

Heat a saucepan on medium-high and add the oil. When the oil is hot, add the onion, lemongrass, ginger, and garlic. Sautee until the garlic is golden (1-2 mins).

Add the cumin and brown sugar, and cook until the sugar bubbles, about 30 secs.
Add the coconut, chicken stock, fish sauce and lime leaves and bring to a boil. Reduce the heat to low ans simmer for 15 mins to blend the flavors.

Add the chicken, basil, mushrooms and lime juice and simmer until the chicken is opaque, about 10 mins longer.

On a side note, this is how I got my chicken breast to be nice and flat. I used my "meat hammer". Yes, I know that's not how it's called, but I don't know the right word and don't feel like looking it up right now. Meat hammer will have to do!

Remove and discard the lemongrass stalks and the lime leaves.

Serve over jasmine rice and garnish with cilantro sprigs and lime wedges. Serve right away.

Don't hesitate to squeeze much lime juice on top of your curry. Julia and I loved the added flavor which went so well with the coconut!