Spicy Thai Shrimp Salad

Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in half Papaya, it's perfect for lunch, a light supper or as an appetizer.

INGREDIENTS

• 2 tablespoons lime juice
• 4 teaspoons Tiparos Thai Fish Sauce, 
• 1 tablespoon Organic Canola Oil
• 2 teaspoons light brown sugar
• 1/2 teaspoon crushed red pepper
• 1 pound cooked and peeled small shrimp
• 1 cup thinly sliced red, yellow and/or orange bell pepper
• 1 cup seeded and thinly sliced cucumber
• 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

PREPARATION

1. Whisk lime juice,Tiparos Thai Fish Sauce,Organic Canola Oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Thai Coconut and Calamari Curry

Thai Coconut and Calamari Curry

Ingredients

• 2 tsp oil

• 2 tsp shredded ginger

• 1 small red onion, peeled and sliced

• 1 small red pepper, sliced

• 2 heads bok choy, stalks sliced

• 1-2 Tblsp mild Red Thai Curry Paste

• 270ml can Coconut Milk

• 400g Calamari/Squid

• 1 Tblsp lime or lemon juice

• 1 Tblsp chopped fresh coriander

Preperation

1. Heat the oil in a non stick frying pan or wok, stir-fry ginger, onion, pepper and bok choy stalks. Stir in Thai red curry paste, cook for 1 minute.

2. Pour the Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add the Calamari , cover and poach for 4-5 minutes until cooked through and tender.
3. Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.

Tasty Mussels Thai Style

This Thai mussel recipe makes an incredible appetizer, or add a salad and enjoy as the main course. Fresh mussels are steamed in white wine, then briefly simmered in a basil and coconut sauce. The dish is finished off with a sprinkling of fresh red chillies, coriander, and more basil for a seafood dish that is easy to make but tastes truly gourmet! 

Ingredients:

• 1 lb fresh mussels (serves 2 as a large appetizer or main entree)
• 1 thumb-size piece galangal (or ginger), grated
• 2 shallots, chopped finely
• 3 cloves garlic, minced
• 3 kaffir lime leaves, snipped into thin strips with scissors (available frozen at Asian stores)
• 1/3 cup white wine (or white cooking wine)
• a handful of basil and coriander leaves for garnish (tear basil into smaller pieces if large)
• optional: 1/2 red chilli, finely sliced
• BASIL-COCONUT SAUCE:
• 1 cup coconut milk
• 1/2 tsp. ground coriander
• 1/4 cup fresh coriander leaves and stems
• 1 Tbsp. fish sauce
• 1 tsp. shrimp paste (if unavailable, substitute 1 more Tbsp. fish sauce)
• 1 Tbsp. lime juice
• 1 Tbsp. soy sauce
• optional: 1/2 red chili, minced, OR 1/2 tsp. dried crushed chili

Preparation:

1. Clean and rinse the mussels under cool to cold water. Soak in cold water and place in the refrigerator until ready to use.
2. To make the sauce, place all sauce ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
3. Add 1-2 Tbsp. oil to a wok or a large frying pan. Add the galangal (or ginger), shallots, garlic and kaffir lime leaf strips. Stir-fry 1-2 minutes over medium-high heat, until shallots are cooked.
4. Add the white wine to the wok/frying pan. Now add the drained mussels, stirring well. Bring to a boil.
5. Reduce heat to simmer (medium-low). Cover with lid and allow to "steam" cook in this way for 2-3 minutes.
6. Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened. (If there are quite a lot that still haven't opened, try replacing the lid and allowing them to cook another 30 seconds to 1 minute.) Be careful not to overcook them, or they will become tough.
7. Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
8. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chili (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!