Koekiemonster

Thai curry

































2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup “light” or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups rice
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish

Boil the rice. Heat a couple of tablespoons of vegetable oil overhigh heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through. In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add rice and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork. Garnish with chopped peanuts.

Pampering



It's Sunday so it's time to relax, to eat pie and drink a cup of coffee :)

to the market..

My favorite sunday market here



VINTAGE HANGERS




























Yesterday I found dozens of these cute vintage hangers at the second-hand shop ... only 0.10euro each.