Coconut Water Curry Shrimp

12 large shrimps uncooked (with shell)
2 cups of coconut water (fresh)
1/3 cup corn niblets
1/4 cup sliced water chestnut
1/4 cup sliced lotus roots
1/4 cup chopped chives
1/2 Tbsp Green Curry
1/4 tsp Honey Curry
1/4 tsp Apple Curry


  • Heat coconut water over medium high heat.
  • Drop in the cleaned raw shrimps.
  • Cook for 6-9 minutes (depending on size to just barely cooked)
  • Remove cooked shrimps & put 6 pieces in two individual bowls.
  • Turn the heat to medium and stir in the Green Curry, Honey Curry, & Apple Curry.
  • Mix well, then stir in corn, water chestnut, lotus roots, & chives. Cook for 3 minutes.
  • Ladle the coconut curry soup in two individual bowls.
  • Serve with white rice in another two bowls.
  • Peel & eat the shrimp by dipping in curry soup, follow with some rice.
  • Or pour curry soup in rice & top with peeled shrimps.
  • Garnish with toasted, chopped peanuts.

Singapore Chow Mein

1 cup shredded cooked chicken (pack tight)
1 brown onion (sliced)
1 green bell pepper (sliced)
2 Tbsp olive oil
1 Tbsp Honey Curry
1 Tbsp Deep Roasted Garlic
1 Tbsp Light soy sauce
3 Tbsp chicken broth
1/2 cup bean sprouts
1/4 cup spring onion (1” pieces)
4 individual serving of thin egg noodle (al dente)


  • Combine & mix well chicken broth, soy sauce, Deep Roasted Garlic, & Honey Curry. Set aside.
  • Heat oil in wok or large skillet over medium high heat.
  • When hot, stir in onion, bell pepper for 3 minutes, then add chicken & stir for 2 minutes.
  • Now add the pre-made seasoning liquid, then add & stir fry continuously with egg noodle for 2-3 minutes.
  • Just before removing chow mein from wok, toss in bean sprouts & green onion. (keep these semi-cooked)
  • Plate this on a large platter for family style sharing.
  • Garnish w/ sprinkles of Toasted Sesame + cilantro leaves.
  • Optional to serve with chopped scramble eggs mixed in.

Delicious with fresh coconut water beverage.

Pineapple Flank Steak Surprise

1 lb beef flank steak (sliced thinly, diagonally against grain)
1 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp sweet rice wine
1 cup of chopped pineapple (fresh or can)
1/4 cup pineapple juice (more if desired)
1 Tbsp Sriracha Teriyaki
2 Tbsp Honey Curry
1 Tbsp Sticky Sriracha Wings
2 Tbsp Toasted Sesame
2 Tbsp green onion (sliced)
Few sprigs of fresh cilantro


  • Season the sliced flank steak strips with dry spices.
  • Heat large skillet or wok with oil at medium high, then add steak and stir fry ’til desire doneness (approx 3-6 minutes)
  • Add soy sauce, rice wine, & pineapple juice, stir & heat for 2 minutes.
  • Lastly, stir in pineapple pieces and green onions, stir & heat for 1 minute.
  • Serve on large plate, family style, garnish with cilantro sprigs.

Great with rice, noodle or salad.

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