A frequently asked question when we are at the beach house is how do feed such a large crew of people?  We all pitch in and everyone brings their game when it is there night to cook.  No one rides the pine at the beach.  Husbands and wives all have a dish they are known for and creating new dishes is a very important part of the beach cuisine nightly fare.  Where else can you test drive an experimental dish, but with family.

We try to pack as many veggies as we can into every meal. Brian’s latest creation with a twist of Thai.

2 heads of Bok choy, chopped into fairly large pieces

2 leeks, cleaned and chopped into fairly large pieces (1-2 inches)

1 bunch of cilantro (use about 2 cups)

1 bunch of spinach

1 bunch of basil (use about 2 tbsp)

1 red chili, finely chopped

6 limes quartered to squeeze a little zing onto the finished product

1 yellow onion

2 cloves of garlic finely chopped (or minced garlic in a jar 3 tbsp)

1-2 lbs of shrimp

1 small jar of green curry paste by taste of Thai

2 cans of coconut milk

Step One ~ 6 cups of uncooked white rice/ 12 cups of water bring to boil, place lid on top and simmer 20 minutes.  (Perfect match to pour Bok choy and shrimp)

Cover pan bottom with evoo and bring up to a sizzle when you toss a water drop onto the pan.  Begin with onion, Leeks and garlic sautéing till golden in 4 tbsp of Olive oil. Place all remaining vegetables into walk with the Coconut milk and green curry paste into the wok or electric skillet and watch closely.   After veg’s have softened and are cooked in the curry mix, add the shrimp, cilantro and basil for a few minutes until shrimp turns pink.  Be careful to not overcook the shrimp.   Server over rice….drench the rice with the curry sauce.  Yum yum.

Serves 15