"Oh, Jack talkie Thai"

Quote:  Gaylord Focker in Meet the Parents....

Something you will learn about me is that I love one-liners

• Movies - "You're killing me Smalls"  "You wanna go to jail or you wanna go home"
• Popular - "struggle is real"  "that's what she said"  "GTFO"
• Personal - "rookie"   "holy bajankies"  "don't tell me what to do, I'm grown"

So when we have Thai food, I always think about Meet the Parents - "Oh, Jack talkie Thai"!!! I say that quote repeatedly while I cook and eat. Anyway, I'm sure you've figured out that I cooked Thai food last night. I've tried several different recipes, but primarily use 2 - one for seafood/meat and one for veggies/noodles. What could be better than shrimp and a new jar of curry paste???

I gathered my supplies and prepped the veggies. One thing I did different this time was make my own shrimp stock. I usually use chicken or veggie stock, but I already had the shrimp shells; so I wanted to know what difference it made - if any. I also added water chestnuts, peppers, toms, and carrots.

Something you might notice in this pic - my green onion. Don't throw away the root of your green onion!!! I put the root in a small container of filtered water. It will grow another stalk. It won't be as thick or sturdy as the first, but I get at least one more growth before I discard. Just a way to reuse your veggies!! Also, I use an herb saver for my cilantro. I cut 1/2" from the stem before placing in filtered water in the herb saver. I change the water every couple of days and cut new stems. Mine lasts for weeks!!!


As I said before, I wanted to try this shrimp stock thing. I filled a pot with about 8 cups of water, added S/P, lime zest and the shrimp peels.

I brought it to boil, then simmered for about 45 mins.


**** I went outside to water the plants and came back in to check the stock.
Well........... Let me say this - If you want to keep your house from smelling like a fish market, then DON'T make your own stock!!! I quickly turned on the stove fan and lit a candle. Unfortunately, the candle I had was flavored "Beach and Sand" - now I was in a fish market at the beach!!!! UGH!!! ****

I wasn't turning back now. So I strained the shrimp peels and returned the liquid to the pot to reduce by half. I hoped the fan and candle would help a little.

Next I sauteed' my onion and garlic. I added the curry paste and spices to toast and brown for about 1 min before adding my stock.

Yes.... That IS about 1/2 of the jar. It's ok, I promise!



I added about 2 cups of stock and reduced before adding the coconut milk.

After reducing, I added the coconut milk, covered and let all those flavors simmer and meld together.

 Meanwhile, I sliced my rolls and drizzled the toast slices with olive oil, garlic powder, parsley, and kosher salt.

 About 5 mins before serving, I added my shrimp and veggies to poach in the "liquid gold". I served over plain white rice, topped with sliced green onion and cilantro, the toasts and of course a nice glass of Shiraz.

I have to say, I will stick with my usual stock. Not only because of the smell but the dish didn't taste as "clean" (if that makes any sense). Here's the original recipe to follow: http://simply-delicious-food.com/2012/08/22/coconut-prawn-curry/

Enjoy!!