Celebrated Cuisine – Episode 4

Thanks for tuning in for another awesome episode of Celebrated Cuisine with Chef Laura. Check out the Thai recipes below. Tune in next week.

Thai Pineapple Shrimp Curry

Yield: 8 servings

32 oz. Shrimp, 16-20, peeled and deveined, sliced in half lengthwise, if desired
2 cups Coconut milk, unsweetened
2 T Thai Yellow Curry Paste (such as Mai Ploy)
1 cup Pineapple, fresh, peeled, pureed
3 T Fish sauce (Nam Pla)
1 T Palm Sugar or Brown sugar
2 cups Pineapple, fresh in 1 inch chunks
2 T Lime juice, freshly squeezed
3 T Green onions, finely chopped
3 T Mint leaves, shredded
Zest from one lime
garnish Mint leaves, whole
1 cup uncooked, yields 3 cups cooked Jasmine Rice, prepared according to package directions

1. Scoop 1/2 cup of cream from top of coconut milk and place in a large sauté pan. Place over medium heat, bring to boil. Add curry paste and cook, constantly stirring, until very fragrant, about 5 minutes.
2. Stir the remaining coconut milk until smooth then add to curry paste mixture. Add crushed pineapple, fish sauce and palm sugar. Bring to simmer and cook another 3 minutes.
3. Add shrimp to simmering curry, and cook until shrimp are opaque and begin to curl. Add in the pineapple chunks, lime juice and 2 T each of green onion and shredded mint. Heat through.
4. Place cooked rice in bottom of serving bowl or individual bowls or platters. Ladle shrimp curry over rice and sprinkle with lime zest and remaining green onion and minced mint. Garnish with whole mint leaves and serve immediately.

Chilled Thai Melon Soup

Yield: 6 servings

2 cups Galia melon, or cantaloupe, peeled, large dice
2 cups Watermelon, “pure or sweet” heart, seedless, peeled, large dice
1 T or to taste Sriracha
1 T or to taste Sweet Thai Chili Sauce
1 cup Coconut milk, unsweetened
3 limes Lime juice, freshly squeezed
1 T Ginger, chopped
1 T Cilantro, chopped
1 T Basil, chopped
2 T Mint, chopped
1 T, garnish Mint, minced
1 T, garnish Peanuts, roasted, chopped

1. Using a blender, purée the melons, Sriracha and sweet chile sauces, coconut milk, lime juice, ginger, cilantro, basil, and 2 T of the mint. Strain and chill.
2. Prior to serving, taste and adjust seasonings. Serve in chilled soup bowls, garnished with the remaining mint and the peanuts.

Coconut Pudding with Coconut Crumbles

Yields: 4 to 6 servings

1 1/2 cups (12 oz) Water
1/2 cup Basmati rice
1/2 cup plus 2 T Sugar
1 large Eggs
1 large Egg yolks
1 1/2 T Cornstarch
2 t Vanilla bean paste or extract
3/4 cup (6 oz) Milk, whole
1/2 cup Coconut milk, unsweetened
1/2 t Salt, kosher
1/2 cup Coconut, shredded, toasted
1/2 cup Cream, heavy
3/4 cup Sweetened coconut, shredded
1/3 cup Flour
1/4 cup, packed Golden brown sugar
2 T Sugar
1/4 t “plus” Salt, kosher
2 1/4 T (1 oz “plus”) Butter, unsalted, chilled, in small dice

1. For rice pudding: Bring 1 1/2 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary.
2. Whisk 1/4 cup plus 1 T sugar, egg, egg yolk, cornstarch, and vanilla in large bowl to combine.
3. Bring whole milk, coconut milk, remaining 1/4 cup plus 1 T sugar, and salt to boil in heavy medium saucepan. Slowly temper into sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat.
4. Fold in cooked rice and coconut. Create an ice bath and cool pudding. Stir in cream. Pour into individual serving bowls. (May be covered and refrigerated)
5. For coconut crumble: Preheat oven to 350 degrees (325 convection). Line a sheet tray with a Silpat or parchment. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on sheet tray, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
6. To serve, crumble baked coconut over puddings and serve chilled.