Category: Side Dish

Spicy Thai Shrimp with Mint Raita
SELF April 2005

Raita
1 cup nonfat yogurt
1/4 cup peeled, seeded and diced cucumber
1/4 cup thinly sliced green onions
1/4 cup mint leaves, minced
2 tsp lemon zest

Shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and deveined
1/4 cup Thai red chile paste (at Asian grocery stores)
Juice of 2 lemons
2 tbsp snipped fresh chives

In a bowl, combine all raita ingredients and set aside.
Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.

Thai Noodle Salad
Bon Appétit January 2003

12 ounces linguine
4 tablespoons oriental sesame oil

8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

Coconut Rice makes an exquisite side dish for both Asian and Western fare!
Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it’s equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below).
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutesYield: SERVES 4
Ingredients:
•2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
•2 cups good-quality coconut milk
•1 3/4 cups water
•2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
•1/2 tsp. salt
•1/2 tsp. coconut oil, OR vegetable oil
•Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Preparation:
For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe1.
To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe.2

1.Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2.Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3.Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4.Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
5.When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).
To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown (see: Toasting Shredded Coconut.3).