Thai Night

I had some leftover coconut milk from making the maandazi so I took that as a challenge to find another recipe that uses it. I knew Thai food uses coconut milk and it did not take me long at all to find this recipe. We feel in love with Thai food while in Japan, and I would like to learn to make some more recipes. This was great, not very spicy (I'll kick it up a little next time). We had steamed gyoza with it. I made the gyoza and blogged about it awhile ago, but it made a ton, so I froze some of it. I pulled it back out and instead of pan frying this batch, I steamed it. We even had Singha, the Thai beer we like.

Spicy Shrimp in Coconut Milk

1/8 cup oil

1/2 cup chopped onion

1/2 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 tablespoon coriander

1/8 teaspoon cumin

1/8 teaspoon cinnamon

1/8 teaspoon cayenne

1/16 teaspoon turmeric

*I didn't have this and didn't want to go to the store for one thing, so it was omitted.

1/2 cup drained canned tomato

1 1/4 cups unsweetened coconut milk

1/4 cup water

1/2 teaspoon salt

3/4 lb large shrimp, peeled and cleaned

Heat oil in lg skillet on med-high heat. Add onions and stir cook for 3 minutes. Add garlic and ginger,cook 2 minutes. Add next 5 spices, cook 1 minute. Add tomatoes,cook 1 minute. Add coconut milk,water, and salt, and bring to a simmer. Simmer until thickened 5-10 minutes. Add shrimp, simmer, stirring for 5 minutes. Serve over rice. *Michael told me that Thai food should be served in a dish by itself with rice on the side, so next time, I will do that.

Steamed Gyoza

Follow the previous recipe forsaking the gyoza. Bring a large pot of water to a boil. Add gyoza to water and cook about 5 minutes, turning once. Serve immediately. To make a quick dipping sauce, grate 1 Tbsp fresh ginger. Add 4 Tbsp soy sauce and 1 clove minced garlic. Dip away.