Category Archives: Thai Treasure
You’ve heard that fish can be a valuable part of a healthy diet. It’s naturally low-fat, high in protein, and easy on the calories (depending on how you prepare it). The health benefits read like an alphabet: fish can help to prevent asthma, fuel your brain, stave off some cancers, lower your risk of dementia, and more.
If you have the time, I encourage everyone to take on the challenge of Julia Child’s infamous duck stuffed with meat, in pastry. But for most people, that is out of the question; you have 15 minutes to get a meal on the table, and if it’s exotic / fabulous / memorable, that’s a bonus.
The idea is simple: sautee tiny squares of salmon that have been heavily coated in spice blend. or a straight spice. You get an intense burst of flavor with each bite, but the salmon can take it and doesn’t get lost. Read the rest of this entry
I admit, I expected tofu to be on this list of 10 Most Hated Foods, because of the initial reaction that I usually get when I serve it up.
So much to know about tofu! First of all, it’s not just for vegetarians. I eat it because I enjoy it, as simple as that. Tofu is an inexpensive way to get some low-fat protein, and can be prepared hundreds of ways.
Since I like simple recipes, I came up with this very quick but exotic-tasting way to enjoy tofu that is honestly delicious. Ready? Read the rest of this entry
Many of my dishes can be adapted (some might even say, improved) by making them vegetarian. This one is an adaptation of my Thai Shrimp with Coconut Rice:
Follow the same recipe, but substitute 1 1/2 pounds of cubed, firm tofu.
It is likely that the only Thai dish you’ve had is Pad Thai . While delicious, Thai cuisine is not yet as popular in the US as Italian or Indian, for example.
So break out of the box and try something new!
Here is an easy recipe for a mild, Thai-inspired dish that will take your mouth to far away places…
4 cups cooked brown rice, prepared according to package directions
2 T coconut cream *
1 ½ lbs shrimp, deveined, tails on
olive oil or vegetable oil
1 T Thai Treasure spice blend by Your Spice of Life
sea salt to taste
1 lime, cut into wedges (optional)
Prepare the brown rice according to the package directions. Once cooked, stir in the coconut cream, then cover to keep warm.
On medium-high heat, sautee the shrimp in 2 T of oil 4-5 minutes until cooked. **
Turn off the heat. Add the Thai Treasure spice blend and toss well to coat the shrimp.
Taste for seasoning, and add a little sea salt and/or more Thai Treasure to taste.
Mound the rice on a platter, and arrange the shrimp on top of the rice. Garnish with some lime wedges and serve immediately.
* Confused about the difference between coconut milk and coconut cream? Check out this helpful link: http://www.thekitchn.com/thekitchn/ingredients-pantry/whats-the-difference-coconut-milk-vs-cream-075446
** How to tell if the shrimp are cooked? Check out http://www.seapak.com/smarterseafood/cookingtips for a surefire way to tell. I have also read that when they form a “C”, they are cooked, but when they form an “O”, they are overcooked.
© 2011 Your Spice of Life ~ an original recipe!