Asian Recipes

Simple Thai Curry Basil Shrimp

Posted on April 4, 2008. Filed under: Asian Recipes, Seafood Recipes | Tags: , , , , , |

Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)

1/4 tsp Thai red curry paste

1/2 can unsweetened coconut milk

1/2 tsp lime juice

1/2 tsp brown sugar

4 thinly slivered fresh basil leaves, plus a few extra leaves for serving

chopped unsalted peanuts

dash fish sauce (if unavailable, substitute soy sauce)

lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking.  Heat for 3 minutes.  Stir a dab of red curry paste into each well; stir until dissolved.  Mix together reserved coconut milk, fish sauce, lime juice and brown sugar.  Divide between wells and cook 2 minutes until sauce thickens.  Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through.  Serve over rice and garnish with fresh basil and lime wedges.

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Egg Foo Yung

Posted on January 30, 2008. Filed under: Asian Recipes, Chicken Recipes, Egg Recipes | Tags: , , , , , |

Serving Size: 4

4 eggs, well beaten

1 tbsp sugar

1 green onion, sliced

1 stalk celery, thinly sliced

1 carrot, finely chopped

1/2 cup bean sprouts, drained

1/2 cup cooked shredded chicken

1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )

Egg Foo Yung Sauce

1 cube chicken bouillon

3/4 cup hot water

1 tsp sugar

1 tbsp soy sauce

4 tbsp cold water

2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.


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