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DIY SHRIMP CURRY KIT

THE BONE AT HOME
DIY PANANG SHRIMP CURRY KIT

I’VE BEEN MAKING A LOT OF PANANG CURRIES AT HOME RECENTLY, I’VE REALLY BEEN
STARTING TO CRAVE THAT WARM RICH SPICY CURRY COCONUT BROTH THAT MAKES THAI
STYLE CURRIES SO FRICKING TASTY!
I THOUGHT IT WOULD BE NICE IF I COULD SHARE A SIMPLE TASTY CURRY RECIPE WITH YOU
THAT YOU CAN EASILY COME HOME AND WHIP UP IN NO TIME AT ALL!
PREP AND COOK TIME WILL HAVE YOU SITTING AT THE TABLE IN UNDER AN HOUR.
KIT INCLUDES:
1LB OF PEELED AND DEVEINED PACIFIC WHITE SHRIMP
1 CAN OF COCONUT CREAM
1 TIN OF PANANG CURRY PASTE
1/2LB OF BABY BOK CHOY TIPS
LIME LEAF
THAI CHILI (USE WITH CAUTION, EXTREMELY HOT)
TOASTED CASHEWS
BROWN JASMINE RICE
(SERVES 2 - 3 EASILY)
COOKING EQUIPMENT NEEDED:
1 MEDIUM SAUCE POT OR SAUCE PAN WITH LID (APPROXIMATELY 1.5L - 2.0L CAPACITY)
1 MEDIUM DEEP SAUTE PAN (APPROXIMATELY 12”, 2.5L - 3.0L CAPACITY)
CHEF KNIFE OR EVEN A GOOD PARING KNIFE WILL SUFFICE
WOODEN SPOON
CUTTING BOARD
1 MEDIUM COLANDER OR STRAINER BASKET
A COUPLE OF SMALL / MEDIUM SIZED MIXING BOWLS (ALWAYS GOOD TO HAVE ON HAND)
CAN OPENER
TASTING SPOONS (FOR STIRRING AND TASTING… YUM!)
PREP AND COOKING INSTRUCTIONS:
FIRST THINGS FIRST GET YOUR BABY BOK CHOY OUT OF ITS BAG, SLICE THEM IN HALF OR
QUARTERS DEPENDING ON SIZE AND GIVE THEM A GOOD WASH UNDER SOME COLD RUNNING
WATER AND LET DRAIN IN THE COLANDER OR STRAINER… PUT ASIDE TILL LATER.
PLACE SHRIMP IN MIXING BOWL AND LET THAW, YOU CAN LET THEM SOAK INSOME COLD
WATER FOR ABOUT 15 MINS TOHELP THEM THAW, DRAIN AND SET ASIDE TILL LATER.
PLACE THE SAUTE PAN ON BURNER ON MEDIUM HEAT, NO WE GET TO SOME COOKING! IT’S
DEAD EASY DON’T WORRY! WHEN PAN IS HOT PLACE ROUGHLY 4TBSP OF COOKING OIL IN
PAN (YOU COULD USE CANOLA OIL, COCONUT OIL, OLIVE OIL ANY COOKING OIL WILL DO BUT I
PREFER TO KEEP IT QUITE NEUTRAL AND USE A CANOLA OIL MYSELF).

WHEN OIL HAS A NICE SHIMMER TO IT, LET’S GET THAT CAN OF CURRY PASTE OPEN AND
START STIR FRYING IT IN THE PAN WITH THAT WOODEN SPOON. WE WANT TO BE
CONSTANTLY STIRRING THE PASTE AND OIL IN THE HOT PAN AND COOK OUT FOR ABOUT 4
MINUTES, THIS WILL HELP REALLY DEVELOP THE FLAVOUR OF YOUR CURRY.
NOW WE’RE READY TO START ADDING SOME OF THE COCONUT CREAM. OPEN THE CAN AND
ADD ABOUT HALF OF IT SLOWY TO THE CURRY PASTE IN PAN, KEEP STIRRING! NOW ALSO ADD
A 1/2 CUP OF WATER TO PAN AND STIR SOMEMORE BRINGING EVERYTHING TOGETHER.
IN ABOUT 5 MINUTES CURRY SHOULD COME UP TO A BOIL… AT THIS POINT ADD THE REST OF
THE COCONUT CREAM AND ANOTHER 1/2CUP OF WATER, LET COME BACK UP TO A BOIL,
COVER AND LET SIMMER…
NEXT WE WASH THE RICE, PLACE RICE IN SAUCE PAN OR POT AND FILL THE POT WITH COLD
WATER, GIVE THE RICE A COUPLE OF SWISHES AROUND WITH YOUR FINGERS OR USE ONE OF
THOSE SMALL TASTING SPOONS ;). LET SIT FOR A MINUTE AND DRAIN OFF AS MUCH OF THE
WATER AS YOU CAN (DON’T WORRY ABOUT LOSING A FEW GRAINS OF RICE TO THE KITCHEN
SINK, SHIT HAPPENS LOL, AND THERE IS PLENTY TO GO AROUND).
NOW ADD JUST UNDER 2 CUPS OF WATER ON RICE AND PLACE ON MEDIUM HIGH HEAT,
UNCOVERED. BRING RICE UP TO A BOIL, WITH A STIR HERE HELPING TO KEEP THE GRAINS OF
RICE SEPARATE. RICE SHOULD COME UP TO A BOIL IN 5 - 10 MINUTES AND AT THIS POINT GIVE
IT ANOTHER QUICK STIR, COVER WITH LID AND TURN HEAT DOWN TO MEDIUM LOW, SET A
TIMER FOR 15 MINUTES AND DON’T TOUCH THE LID! TIMER GOES OF TURN DOWN TO
MINIMUM FOR 5 MINUTES, THEN TURN OFF BURNER AND LET RICE STAND, COVERED UNTIL
READY TO USE.
SO HERE WE GO THE RICE IS COOKING AWAY… TIME TO FINISH THE CURRY. PLACE SHRIMP
IN CURRY AND COOK OUT FOR A COUPLE OF MINUTES, ADD YOUR BOKCHOY TIPS AND LIME
LEAVES AND COOK OUT TILL JUST TENDER… CHECK DONENESS OF SHRIMP AND AT THIS
POINT WE ARE PRETTY MUCH GOOD TO GO!
A SQUEEZE OF FRESH LIME OUR LEMON JUICE, AND IF YOU HAVE FISH SAUCE.. A COUPLE OF
DASHES OF THAT HERE WOULD SUPPORT THE DISH VERY WELL.
*(CHEF’S NOTE: INCLUDED IN KIT ARE SOME FRESH THAI CHILIS, THE CURRY DOES HAVE A
PRETTY NICE LITTLE KICK ON IT’S OWN, BUT IF YOU REALLY WANTED TO MAKE IT A SPICY YOU
COULD ADD THE WHOLE CHILIS TO THE CURRY WHILE IT SIMMERS… BE CAREFUL TO NOT
BURST THE PEPPERS AS THOSE SEEDS ARE EFFING HOT!… EQUALLY YOU COULD SEED AND
SLICE THE PEPPERS AND ADD THEM TO YOUR FINISHED PLATE IF YOU LIKED IT MORE SPICY..
PEPPERS ARE THERE IF YOU NEED THEM AND THE CHOICE IS YOURS!)*
ALRIGHT TIME TO EAT. DISH OUT THE CURRY UP INTO SOME BOWLS WITH LOT’S OF TASTY
BROTH (THE BEST PART IN MY OPINION) AND GARNISH WITH THE TOASTED CASHEWS. IF YOU
HAD SOME GREEN ONION HANDY AT HOME, THIS WOULD BE A GOOD PLACE TO ADD SOME
SLICED FOR GARNISH… IF NOT NO BIGGY IT WILL STILL BE DELICIOUS.
PLACE RICE IN SERVING BOWL AND ADD TO CURRY AT YOUR PLEASURE!
BON APPETITE!

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