Thai Red Curry Shrimp

Previously I made Thai Red Curry Chicken from my friend Mevish's blog. For that I made Thai Red Curry Paste which I had quite a bit left so I decided to bring some shrimps and make Thai Red Shrimp Curry.

For those who are viewing this recipe or blog for the first time I'll tell you how to make Thai Red Curry Paste again below. So smile and keep scrolling down.


Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.


Now let's get down to our Thai business.


Ingredients:

Shrimps 1/2 kg shell removed and deveined

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the shrimp on high heat until its completely cooked and pink.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. I have also added a cup of boiled green peas just for the sake of adding some color and vegetable in the curry. Thai Red Curry Shrimps is ready to be served now. Easy lemon squeezy.

It's very spicy so I would suggest you to eat it with plain boiled rice and that's what I am going to have it with.

Ladies and Gentlemen, hands up and wave for Thai Red Curry Shrimps.

Chicken Faijtas

All my life I've pronounced Fajitas as Fajeetas. When I finally found out that it's not Fajeeta but it's pronounced as 'fəˈhiːtəz' or faheetas for your understanding I quickly regretted my decision for choosing matriculation over o'levels.

However I've been to a couple of Mexican restaurants in the States but all of them were a huge disappointment because the food is almost bland and has no flavor. The Mexican's explanation to that is "THESE PLACES DON'T SERVE AUTHENTIC MEXICANO. THIS IS TEX-MEX WHICH IS NO WHERE NEAR AUTHENTIC MEXICAN FOOD." So what to do when you can't find a good taco or Fajita? Make it yourself.

So let me write down the ingredients for you and you can thank me later or make dua for me when I die because life is fucking unpredictable these days.

Ingredients:

750 grams of boneless chicken cut into strips

Salt 1.5 teaspoons

Red chili powder 1/2 teaspoon

Paprika powder 1/2 teaspoon

Crushed red chili flakes 1/2 teaspoon

Cumin powder 1 teaspoon

Garlic powder 1.5 teaspoons

4 tablespoon lemon juice

1 tablespoon dried oregano/parsley

1 medium red bell pepper julienned

1 medium green bell pepper julienned

4 green onions, thinly sliced

6 tortilla breads 8 inches

2 table spoon olive oil

canola oil for fyring

For toppings/fillings:

Sour cream

Salsa sauce

Shredded cheddar cheese

Sweet corn

First of all you need to marinate your chicken in 2 tablespoon olive oil, salt, paprika, red chili powder, red chili flakes, dried oregano/parsley, cumin powder and lemon juice.

Mix the chicken well with the marinade. Put it in a cover-able container. Refrigerate it for 1-4 hours.

Fry the onions, bell peppers and the green onions for 2 minutes on high heat or to your desired crisp or crunch. Sprinkle some salt and black pepper just for a mild seasoning while frying.

Take them out of the non stick pan and place them separately.

It depends on you how long you want to marinate the chicken. I kept it for more than for hours actually and now I'm about to fry it for 5-6 minutes on high heat. There will be liquid marinade in the container as well. Add that too while frying the chicken in 4 tablespoons of canola oil.

Now add the vegetable mix in the chicken and heat it thoroughly.

Chicken Fajita filling is prepared now.

Now you need to heat up your tortillas a little bit and prepare to fill them up with desired toppings. Guacamole is always a good option but since I could not find any avacado anywhere I could not make some. So, I made some sour cream, bought some shredded cheddar cheese and hot salsa sauce with some sweet corn.

Put the fillings in the center of the tortilla and the sauces on both sides. Just like in the picture below.

Ladies and gentlemen say AAAA for Chicken Fajitas.

Creamy Mushroom and Shrimp Pasta

There comes a time when I don't feel like making anything for days and it goes on like this for weeks. Even now when mom's not here anymore, even when I know I have a 6'3" younger brother to feed but he's trying his best to keep up with me and I love him for that.

Moving forward, someone told me to make something which has shrimps, mushrooms and cheese. So, I opened up google and wrote all of these three things. The thing that came up was Creamy Mushroom and Shrimp Pasta. It is quite similar like any pasta with Alfredo sauce but its prepared with dried basil, paprika, crushed red chilies and salt combined with milk, cream and two different types of cheese which gives it a very different mild herb-ish kind of taste. (WHAT THE HELL IS HERB-ISH I NEED TO EDUCATE MYSELF)

I don't even know what the hell I said in the above paragraph but to hell with it. Let's make Creamy Mushroom and Shrimp Pasta.

Ingredients:

4 tablespoons olive oil (2 for shrimps and 2 for mushrooms)

500 grams of shrimps without shells deveined

1 tablespoon garlic paste

1 teaspoon dried basil 

crushed red chili pepper as per taste

salt as per taste

1 teaspoon paprika (1/2 for shrimps and 1/2 for mushrooms)

1/2 cup milk

1/2 cup cream

1 can of mushrooms sliced

1/2 cup grated Parmesan cheese

3/4 cup shredded mozzarella cheese

250 grams of pasta linguine or fettuccine (almost half a pack)

cooked pasta water (optional - to make the sauce less thick if required)

250 grams of boiled peas (totally optional)

finely chopped spring onions (very optional)

We will start off with cooking the pasta according to the instructions of the packet. Saving the cooked pasta water in a separate bowl for later use.

Add 2 tablespoons of olive oil on medium heat in a pan and cook the shrimps with the garlic paste. While the shrimps turn pink season them with salt, paprika, crushed red chili and dried basil. Cook them till they turn pink completely like in the pictures below. I hope you can see though.

Take them out in a plate.

Put 2 more tablespoons of olive oil in the pan. Add the sliced mushrooms cook them till they release their water and season them with salt, paprika and a little dried basil.

Now you add the cooked shrimps to it and fry it for a minute.

Quickly turn the heat on low and add the milk and cream. Mix both of them and bring it to a boil.

Now you can add the the optional above mentioned veggies, peas and the chopped green onion.

Its time to add them cheeses in it one by one. Let the sauce mixture simmer and add the parmesan first. Mix it till it combines with the sauce and then quickly add the shredded mozzarella (ella ella aye aye) and mix it to combine it with the sauce. Add salt, paprika and basil to adjust the sauce accordingly.

Time to add the cooked pasta in the sauce to layeth the final smacketh down to complete the recipe.

Hungry yet?

Please make some room in your stomachs OH WHO AM I KIDDING you won't even get to taste it but anyway ladies and gentlemen I give you Creamy Mushroom and Shrimp Pasta.