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Thai Shrimp and Chayote with Wild Lime and Red Curry Sauce Recipe

Exotic and delicious.

By chow · From Open Recipes · 12 ingredients
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Why it works: Lime and chayote share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 5 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

4 to 6 servings

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lime + chayotetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lime + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Ginger + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,833 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Lime + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together937 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (butter, lime, ginger, orange, coconut, cream, chayote):

  1. Sweet potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against butter, lime, ginger, orange, coconut, cream, chayote. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).