Recipes Included On This Page Thai Shrimp Curry Triple the Ginger Cookie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Thai Shrimp Curry Recipe By : Jennie B. Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 1 cup thinly sliced onion 1 cup chopped green onions -- about 8 1 cup snow pea pod, fresh -- optional 1 cup slivered red pepper 2 cups quartered mushrooms 2 tablespoons Thai green curry paste -- or more if needed 1 14 oz can unsweetened coconut milk 1 cup low salt chicken broth 3 tablespoons Thai fish sauce -- (nam pla) 2 tablespoons palm sugar -- or brown sugar 1 cup plum tomatoes, diced 2 pounds uncooked large shrimp -- deveined Chopped fresh cilantro Lime wedges Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often. Stir in snow peas, red pepper and mushrooms, continue cooking about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 23 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 4g Fat (45.0% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Triple the Ginger Cookie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1 1/2 cups packed dark brown sugar 1 large egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 tablespoons minced fresh ginger root 1/2 cup chopped crystallized ginger In a sauté pan melt the butter and let it turn to a deep brown, being careful not to burn. Remove from heat, add the brown sugar and mix. Let stand until cool, beat in the egg and molasses. Combine the flour, ground ginger, baking soda and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover and refrigerate dough for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1-inch ball (or larger), roll in a combination of white and brown sugars, place about 2 inches apart onto parchment lined cookie sheet. Bake for 15 minutes in the preheated oven or until set. Cool on the cookie sheets for at least 5 minutes before removing Contributed to the FareShare Gazette by Jennie; 15 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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