Thai Kitchens (GIVEAWAY)

THIS CONTEST IS CLOSED!!!

I have only eaten Thai food once in my life, remember I do live in Hick Town after all. I couldn’t even tell you where the nearest restaurant that serves Thai food is. I ate it before I married Bric, when he still lived in San Diego and I went out for a visit. My poor deprived children…they have never had the pleasure because I was always afraid to try cooking it. I had heard it was hard.

Let me tell you a secret…THAI FOOD IS NOT HARD TO COOK. I learned that today. I made Thai food with the help of Thai Kitchens. Specifically I made Red Curry Shrimp and the Basic Vegetable Stir Fry recipes out of the Thai Kitchen Cookbook.  Oh My Goodness it was so good. Everyone cleaned their plate and I had to unbutton my britches. Seriously. Thai food will now become a regular meal in our house. We all loved it that much.

Ingredients needed to make Thai Kitchens Red Curry Shrimp. And it takes about 10 minutes at most, except for the rice.

Red Curry Shrimp

(out of the Thai Kitchen Cookbook)

Thai Kitchen makes red curry paste the traditional way: in small batches that taste as fresh as homemade. We take the labor out of cooking authentic curry.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and deveined
2 Tbs. Thai Kitchen Premium Fish Sauce
1⁄4 cup basil, chopped
Thai Kitchen Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies. Serve with cooked Thai Kitchen Jasmine Rice. Makes 4 to 6 servings.

Kaffir lime leaves are optional in this recipe.

The results!

The basic Vegetable Stir Fry…well, I didn’t have all the right vegetables, so I improvised…and it turned out fabulous as well.

If you have always wanted to try your hand at Thai food, I HIGHLY recommend that you check Thai Kitchens out.

And, I am going to give you the opportunity to do just that!

Two separate winners will each receive a Thai Kitchens Cookbook.

To Enter: Visit www.realasianmadesimple.com and leave the name of a recipe that you would like to try in the comments section.

All entries must be received by June 29 at 5 PM EST. All entries must have a valid US mailing address. Winner will be selected at random. Winner will have 3 days to respond to verification e-mail before another winner will be selected.

Want extra entries? All extra entries must be left in separate comments to count.

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Thanks to Mom Fuse and Thai Kitchen for this opportunity!