Phuket Shrimp

Friday June 20

An ancient Thai dish we just made up. Remember, when you're tired of the ordinary, just say, "Ah, Phuket!"
Stir-fry some Mae Ploy green curry paste in a tiny bit of oil, Napa cabbage (large then small), diced red bell pepper, a dash of chicken broth, and a touch of (Philippine!) nam pla. Put that on a warm platter, and stir-fry a pound of shelled shrimp quasi-marinated with lots of minced ginger. Once they're opaque, take them out and reduce the sauce, adding a touch of lime juice. Finally, return everything to the pan and heat through.

Yum. Which means "salad" in Thai.