Two curries with fresh peppercorns

Got some fresh peppercorns pickled in a jar from the asian market.

First curry:  Maria really liked this one.  Steps following:  https://www.youtube.com/watch?v=qCGqPUOx-qw

(but without all the eggplant etc. and using chicken thighs instead of pork).

We also added 1 tsp ginger at some point in there.


Second curry:  Loosely inspired by https://pinchofyum.com/creamy-thai-sweet-potato-curry

Cube 1 sweet potato and 1 pressed tofu block.
Fry minced shallot in oil until starts to turn golden.  Add 2 Tbsp yellow curry paste (we used store bought one).  Add sweet potato and stir until coated.  Let fry stirring occasionally.  Added chicken broth to cover + 3 sprigs fresh peppercorns.  Add tofu + tiny mushrooms.  Let simmer until almost tender.  Added 1 Tbsp sugar + generous amount of fish sauce.  Added broth from dish to 2 tsp peanut butter and stirred until combined; then re-added to dish (to thicken).

Pretty good!

Vietnamese grilled shrimp

Made this today:  http://www.foodrepublic.com/recipes/grilled-vietnamese-shrimp-noodle-bowl-recipe/

very delicious!  But it took a moderate amount of time and a lot of dishes.

Notes: 
- Don't skimp on the sugar in the sauce; you spoon it over at the end so it's ok for there to be a lot.
- The herbs really did add a lot, so put them all in.