Nice! I like the plating. Pretty and appetizing. I'm allergic to coconut, but that looks good enough to eat.

dcarch, that looks really good.

You were more complacent than I was. I hoped they'd all be out safely, I believed they would be saved, but I checked periodically on progress because I just couldn't relax until I knew they were all out, right down to the Army doctor and the last three remaining SEALS...

Annie

I couldn't relax either, Annie.

dcarch -- what a wonderful way to underscore a happy ending. Looks delicious!

Oh dcarch, that looks so good - love Thai coconut anything but have never used basil (just not that experienced). As always, gorgeous plating. What an extraordinary meal! I can almost taste it...

I guess I'm the odd man (or woman) out. I was not nearly as optimistic as everyone else, and I'm so glad to be wrong! sleevendog, I'd not heard that - so very kind and respectful for the parents to do that.

Here you go, sleevendog:

https://www.theguardian.com/news/2018/jul/07/parents-boys-trapped-thai-cave-tell-coach-dont-blame-yourself-rescuers-race-against-time

That looks delicious! How did you make it?

What a delicious looking plate and great way to celebrate the rescue.

Like many, I followed the events up to the rescue and prayed they would all get out. My late husband was an avid spelunker from an early age. His group even spent two weeks in a cave when he was fourteen to see how they would do. It was supervised by adults and recorded. They had parents and reps from several types of media at the site when they came out. He's in two books in regards to that and a legend in the two biggest spelunking groups in our area. One thing he always told me was you always checked the weather before caving because of the rapid flooding in areas of the caves that would trap you. It's a shame those kids and their coach didn't have someone who was experienced to educate them on caving. Regardless, sorry for the Navy Seal who lost his life but great joy for the rest of the rescue being successful

Have to tell on myself. My mother raised me to be a dancer. I didn't learn to cook and I was probably the least athletic of anyone I knew. Shortly after we were married, my late husband took myself and our German Shepherd to one of his favorite caves in southern Indiana. Thankfully it was an easy walk in cave. Shortly after entering a horrible loud hissing started and all I could imagine was a huge group of mountain lions. Did you know you can run backwards? Well I did for a very short distance before I got turned around. The dog beat me out. The cave was Buckner's cave and owned by Professor Blinns from Indiana University who my husband knew well. On the way back to the car, we met up with the Professor and Darrell told him how I'd been scared off by the tiny little Indiana brown bats hissing in the cave. Professor Blinns then gave me a very educational talk for an hour about them an how harmless they were. After, I thanked him, told him I believed him, but also told him that nobody was ever going to get me in a cave again.

Madonna

Really nice presentation. Looks delicious and love the inspiration.

Thank you very much everyone!

Nice story Madonna.

Cindy, for you:

When I cook, I seldom follow exactly a recipes, or
measure quantity. I looked at a few recipes, and kind of made my own. So, I
know you are an experienced good cook, use you judgement. My quantities are approximate.

-------------------------------------

Ingredients

• 1 pound jumbo shrimp, shell, head and tail on (head on shrimps are better quality)

• 4 tablespoons peanut oil
• 2 large gloves garlic, smashed.
• ¼teaspoon salt (I used Himalayan pink salt)
• ¼teaspoon red chili flakes
• someshredded carrots and daicon (because I didn’t have bean sprouts)
• yellowbell pepper, seeded and sliced
• A few canned baby corn (my garden corn was not yet ready)
• 1 cup canned coconut milk (Turn the can upside down the night before)
• 4 tablespoons fish sauce
• 1/2 tablespoons creamy peanut butter
• 2 tablespoons lemon juice (I didn’t have lime)
• ¼ stick cane sugar (use brown sugar if you don’t have cane sugar).
• 2 teaspoons sliced ginger
• 2 tablespoons chopped Thai basil leaves (from my garden),
• 2 tablespoons cilantro, chopped
• 1 stalk green onion, chopped white part for sauce, use green part for
  garnish.
• 1 teaspoon sesame oil.

• 1 teaspoon tapioca starch (use corn starch if no tapioca)

No special technique needed, just make sauce first then cook shrimps in sauce.

I did sous vide the shrimps to 145F first, then quick fried in oil then add to all other stuff.

dcarch

dcarch, thank you for sharing your recipe - I might have guessed you sous vide the shrimp, but wouldn't have guessed about the quick oil fry. I figured others here also didn't measure a lot of ingredients, just eye-balled it like me and adjusted to suit :)