Wednesday, February 6, 2008

Thai Shrimp and Pork Ball Over Coconut Curried Rice - KRISTAL

Hi Ladies! This is my first post. ;) My husband does all of our cooking and he's amazing at what he does so I thought I'd share two of my favorite recipes of his. Enjoy!

This meal seems time consuming, but it really only takes about 30 minutes from start to finish. And if you like Thai curry, you really can't beat it. I promise it's better than any takeout you could get.

16oz basmati or jasmine rice
4 scallions
3 inch piece of fresh ginger, peeled and grated
1 jalapeño pepper, seeded and finely chopped
4 garlic cloves, 2 crushed, 2 chopped
4T tamari or soy sauce
1/4C cilantro leaves
1 cup fresh basil, coarsely chopped
Zest and joice of 1 lime
1lb shrimp, shelled and deveined
1lb ground pork
6T vegetable oil
1t ground coriander
1/2t ground cumin
1T curry powder
1 medium onion, thinly sliced
1 small carrot, peeled and grated
1 large red bell pepper, thinly sliced
1C chicken stock
1C canned unsweetened coconut milk

Cook rice according to the instructions on the container.

In the bowl of the food processor, combine the scallions, half the grated ginger, half the chopped jalapeño petter, the crushed garlic, 3 T of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minutes, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste - about 1 minutes.

Preheat a large nonstick skillet with 4T of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browing on all sides until cooked through, about 3 to 4 minutes.

While the shrimp and pork balls and rice are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2T of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape any spices that might be sticking to the bottom of the pan. Cook the mixture for about 3 minutes, stirring frequently.

Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for about 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. Add the remaining cilantro and basil and toss to combine.

Spoon rice into bowl, add shrimp and pork balls, and pour the curry over both.


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