SHRIMP GREEN CURRY
Heat 1 teaspoon oil in large skillet over medium heat until haze appears, 2 to 3 minutes. Add shrimp and salt and pepper to taste and saute until pink, about 3 minutes. Remove shrimp from skillet and keep warm.

Heat remaining 1 teaspoon oil in same skillet over high heat until haze appears. Add curry paste and saute 1 minute. Add onion and red and yellow bell peppers and cook 2 minutes. Add ginger, garlic, lemon and lime zests and cook 3 minutes. Add coconut milk, fish sauce and lime juice and bring to simmer. Cook until slightly reduced, about 10 minutes. Stir in basil and cilantro. Add shrimp and return to simmer. Serve with Stir-Fried Wild Rice.

STIR-FRIED WILD RICE
Bring water and salt to boil in medium saucepan. Add rice and return to boil. Cover, then reduce heat and simmer until rice is tender, about 50 minutes. Drain rice in colander.

Heat canola and sesame oils in large skillet over high heat until haze appears. Add garlic and saute until fragrant, about 30 seconds. Add rice, chicken stock and soy sauce and cook until rice is hot, about 5 minutes.

From:   Chile Head Mailing List
Posted By:   Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
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