Care.Connection.Community with Chef Chirada DeToro

Wednesday, Apr 1, 2020
A message to our community

smitha haneefAs we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha

 

Thai Shrimp Curry (serves 4)
Headshot of Chef Chirada DeToro

Chef Chirada DeToro


From Chef Chirada DeToro

1 lb Jumbo Shrimp
3 Tbsp Red Curry Paste
6 Cups Coconut Milk
2 Tbsp Vegetable Oil
1 Cup Sugar
5 Tbsp Fish Sauce
Kaffir Lime Leaves for garnish
Red Bell Pepper for garnish
1 lb Broccoli Bud
1 lb Cauliflower Bud
3 Tbsp Butter

Chef Chirada DeToro plates shrimp for the Thai Shrimp Curry and Brown Rice course during the Ivy Plus Dining Directors Conference hosted at Princeton University.

Chef Chirada DeToro plates shrimp for the Thai Shrimp Curry and Brown Rice course during the Ivy Plus Dining Directors Conference hosted at Princeton University.

Directions

Heat up the oil and sauté the paste until it becomes fragrant.
Add coconut milk, let it boiled.
Season with fish sauce and sugar.
At the end, add shrimp so they will not over-cook.
Steam broccoli and cauliflower, then mixed it with butter.
To serve, place the steamed vegetables on the plate, then arrange the shrimp on top.
Garnish with chiffonade kaffir lime leaves and fine jullienne pepper.

Brown Rice

1 lb Brown Rice
4 cups Water

Directions

Steam the rice in a steamer.

 


Chefs put the finishing touches on the Thai Shrimp Curry and Brown Rice course during the Ivy Plus Dining Directors Conference hosted at Princeton University.

Chefs put the finishing touches on the Thai Shrimp Curry and Brown Rice course during the Ivy Plus Dining Directors Conference hosted at Princeton University.