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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


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Old 11-28-2010, 10:49 AM   #61
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default Phubar's Hachee/Hacher Dish

Here's my entry... http://www.bbq-brethren.com/forum/sh...ad.php?t=96226
Google image for "hachee".




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Old 11-28-2010, 12:09 PM   #62
zydecopaws
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Join Date: 01-14-09
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Great post Phu! Reminds me of the brief time I spent in The Netherlands back a few years ago; I know I was served something that looked a lot like that in one of the restaurants we went to.
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Old 11-28-2010, 12:12 PM   #63
zydecopaws
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Join Date: 01-14-09
Location: Battle Ground, WA
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Quote:
Originally Posted by Ron_L View Post
After seeing the various dishes with red curry that came from BBQ Grail's bloggers challenge, I was craving red curry. I told Larry in a PM that I had never made any sort of Thai curry, but I was inspired by these dishes so I gave it a shot.

I bought some shrimp at the local grocery store and then found a bottle of A Taste of Thai red curry paste. There was a recipe for Shrimp with Red Curry on the bottle so I went with that.

The recipe started with a can of coconut milk and the red curry paste. I sauted the paste for a few minutes until the aroma drove me crazy and then added the coconut milk and whisked it until smooth...



Then i let it simmer for a few minutes while i grilled some shrimp. I figured that the shrimp would get a lot of flavor from the sauce so i seasoned them with a little kosher salt and fresh ground pepper...



Then I added some fish sauce, brown sugar, baby corn, bamboo shoots, and some frozen mixed veggies (zucchini, yellow squash carrots and green beans) and two of the skewers of shrimp. I wanted one skewer of shrimp for the presentation so I set it on top of the curry to reheat and put a lid on the pan.



After another 10 minutes or so it was all heated and I plated it on a bed of rice for dinner...




(use this pic, Chris)




Thanks for the inspiration, BBQ Grail, Zydecopaws and Landarc! This dish came out fantastic!
Wow, I gotta stop reading these long posts backwards. That is a fantastic looking plate of curry! Great job!!!
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