Coconut Shrimp

Ingredients
1 1/2 lb shrimp, peeled, deveined
1 can coconut milk
3 cloves garlic
1 tsp ginger root, peeled, minced
1 Tbsp lime juice
basil, sea salt and pepper to taste



Directions
1. Place shrimp into saucepan with coconut milk, garlic, ginger, salt and pepper
2. Bring to boil, stirring frequently.
3. Reduce heat to simmer, cook uncovered 15 min, stirring frequently.
4. Stir in lime juice and basil to taste (I used about 1/4 Tbsp dry basil)

Thai Beef Red Curry

Confession time : This is my husband's recipe :) Kudos to you honey!! And an even bigger confession: before we got married, I could cook nada. He taught me so much, and gradually fueled the fire which turned into a love for cooking. Thanks, babe, I love you!

Ingredients
Marinade:
2 lbs organic grassfed beef
salt
1/2 tsp coriander
lime- juice of 1
1/2 tsp curry powder
1 tsp cilantro
1/2 tsp red curry paste
1 tsp ginger
1 Tbsp fish sauce

coconut oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, julienned
1 Tbsp ginger, diced fine
1 can of coconut milk (not lite)
1-2 tsp red curry paste to taste
2 tsp fish sauce
1 Tbsp ginger, diced fine
1 Tbsp brown sugar
palmful of basil
1/4 cup scallions/ green peppers

Directions
1. Combine marinade ingredients in large container. Let set in fridge for up to 1 hour.
2. Brown meat in oil, then remove from pot and set aside. Saute peppers, onion, ginger until soft.
3. Dissolve red curry paste into coconut cream, fish sauce, and juices from meat and vegetables. Add brown sugar and salt and pepper to taste. Simmer briefly- 5 to 10 minutes. Remove from heat and stir in basil and green onions. Serve over jasmine rice (brown or white)

Thai Green Curry Shrimp

Ingredients
20 oz shrimp, peeled, deveined
2 Tbsp coconut oil
1/2 onion, diced
1/2 bell pepper, diced
2 cloves minced garlic
4 tsp green curry paste
6 kaffir leaves or zest from one lime
2 Tbsp nam pal (Thai fish sauce)
1 can unsweetened coconut milk
1/4 c green onions
handful of Thai basil or small amount of regular basil with a few leaves of mint
salt to taste
package of snow peas, cooked (optional)
cooked brown jasmine rice

Directions
1. In medium sauce pan, saute onion, garlic, bell pepper in coconut oil, until soft, about 5 minutes. Add the coconut milk, curry paste, lime, and fish sauce, and cook to combined, stirring. Make sure to mash paste into milk to be absorbed.
2. Lower the heat and simmer until thick, about 3 minutes. Add shrimp to the pan and simmer for several minutes until pink and curled, cooked all the way through.
3. Once thick, turn off heat and sprinkle green onions and basil on top. Serve over rice. Can serve with side of snow peas or on top.

Turkey Thai Meatloaf

Ingredients:

Olive oil cooking spray
1 whole wheat pita
4 oz whole wheat organic spaghetti
2 tsp EVOO
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 small yellow onion, finely chopped
3/4 to 1 lb ground turkey
1 flax egg
2 tsp ground ginger
2 tsp low-sodium soy sauce
3 tsp cilantro
1 carrot, peeled and sliced into fine circles
2 green onions, trimmed into thin circles

Directios:
1. Lightly mist loaf pan with cooking spray (I used 2 for this recipe to make a thinner loaf). Set aside. Cover baking dish with parchment paper and set aside.
2. Rip pita into bite sized peices and place in food processor to make bread crumbs. Set aside
3. Prepare spaghetti according to package. Drain and toss with 1 tsp olive oil. Lay out, well spread without clumps, onto baking sheet.
4. heat remaining oil in pan and add mushrooms to saute for 5 min, drain and set aside.
5. In large mixing bowl, combine garlic, onion, turkey, flax, ginger, soy sauce, 2 Tbsp water, and cilantro and mix well. Add bread crumbs and mix again. Fold in mushrooms gently. Make loaf and place in pan.
6. Optional: sprinkle top with soy and one green onion sliced. Place loaf on top rack of oven and noodles on lower rack. Bake for 25 min, or until inserted toothpick removes clear and meat feels firm when pressed. If noodles are not crispy, bake another 5 min.
7. Serve meatloaf alongside noodles, scattering carrots and green onions over top before serving.

Thai-style Tilapia

4 fresh tilapia filets
5 cloves garlic
2 tsp minced fresh ginger
1 red bell pepper, julienned
3 Tbsp cilantro, coarsely chopped
handful green onions
1/4 c olive oil
1 lime, juiced
2 Tbsp nam pla (fish sauce)
1 tsp ground coriander
salt and red pepper to taste
parsley garnish (optional)


Directions:
1. Preheat oven to 350.
2. Place tilapia in lightly greased pan. Sprinkle with salt, pepper, coriander, garlic, ginger, cilantro, green onions.
3. In a small bowl, combine liquids (olive oil, lime juice, fish sauce). Pour evenly over fish. Lay red bell pepper on top.
4. Bake for 12-15 mins, until fish flakes easily with a fork.

We served this with Shrimp and Coconut soup and basmati rice.