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Thai Style Shrimp
February 28, 2014

Since my wife is Thai, I thought I'd finally add some comments on this recipe. For creating the paste, there's no substitute for a good heavy Thai mortar and pestle. If you don't have that, add a little of the coconut milk to your food processor. As far as the criticism of it being "bland", try using Thai Chili's or Habanero to taste instead of the Jalapeno, or don't remove the hot seeds and inner flesh when you mash the Jalapeno, (you can mash the chili's to a paste separately and be careful and taste the sauce as it's cooking, these chili's are VERY hot so don't use too much!). Also, you can add a tablespoon or more of Palm Sugar to taste while its cooking. Coconut milk will thicken more the longer you cook it, so if your sauce is soupy, you're not cooking it long enough. Add the shrimp and basil last, once the sauce has thickened.

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