Though I'd add the most interesting 'non-chile' recipe I ever had that called for Chili powder. It calls for a choice of chile powder or cayenne pepper. I first assumed cayenne pepper would always be my first choice but tried it with Chile powder and it was actually very interesting. Toned it down a notch for visitors and changed the flavor a bit.
SPICY THAI SHRIMP WITH PASTA
Cook time approx 25 minutes
SERVE OVER/WITH small precooked TRI-COLOUR ROTINI type PASTA
Heat in a large skillet
2 Tablespoons olive oil
2 teaspoons mustard seeds (pref black) Add & sauté until seeds begin to crackle
(about 4 min)
4 Large plum tomatoes chopped (about 2 cups)
6 gloves garlic (or 1 Tablespoon of minced)
2 Tablespoons grated fresh ginger (or 1 Tablespoon minced)
1 Tablespoon minced chili pepper with seeds
(Sauté 3 minutes, tomatoes soften)
2 lbs uncooked large shrimp, peeled and deveined
(Add, sauté 5 minutes, then remove
with slotted spoon, set aside)
¾ tsp turmeric
½ tsp salt
½ tsp cayenne pepper or chili powder
(Add, stir, 1 minute)
1 ½ cups canned unsweetened coconut milk
(Add, simmer 3 minutes or
until thickens slightly, then return shrimp with any juices to the skillet)
2 Tablespoons finely chopped fresh cilantro ( or 1 Tablespoon coriander seed)
STIR, add remaining coconut milk if it becomes too thick.
Stir, blend, then add precooked pasta.
Mix well, and then sprinkle with a bit of fresh cilantro (or parsley) before serving.
Last edited by Murph; 04/07/08 02:20 PM.
