deso - I found a couple of recipes for you until your wife gets your cookbook there for you:)
Thai Spiced Barbecue Shrimp
45 ml fresh lemon juice
15 ml soy sauce
15 ml Dijon mustard
2 cloves garlic, minced
15 g brown sugar
10 g curry paste
455 g medium shrimp - peeled and de-veined
In a shallow dish or re-sealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
Thai Red Chicken Curry
10 ml olive oil
455 g skinless, boneless chicken breast halves - cut into thin strips
15 g Thai red curry paste
125 g sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
60 g sliced carrots
1 onion, quartered then halved
8 g cornstarch
1 (14 ounce) can light coconut milk
6 g chopped fresh cilantro
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.