This is a great make ahead meal. Just finish off after your guests arrive for a very flavourful entree.
Preperation time 30 Minutes
The sweetness of coconut milk is the perfect compliment to fresh seafood in this quick curry. You can easily reduce the heat by using fewer chiles.
Seafood Talay Curry
Serve with steamed Thai Hom Mali Jasmine ice.
1 large white onion
3 large shallots
8 - 10 garlic cloves
1 stalk of lemongrass, sliced, and minced
2 to 6 dried red chiles
1 tablespoon neutral oil, rice bran or grapeseed
2 - 3 tablespoons green curry paste, preferably homemade
3 cups coconut milk, (about two 13-ounce cans)
1 1/2 to 2 pounds seafood of your choice, shrimp, scalops, calamari or *
Fish Sauce to taste
1/4 cup fresh lime juice
Chopped fresh cilantro leaves for garnish
* firm white fish cubed, mussel meat, fish balls, oysters sans shell, or any creature of the sea you might find
Remove the outer leaves of lemongrass, trim top stalk and bottom hard portion. Slice the tender portion, then mince.
Combine the onions, shallots, garlic, minced lemongrass, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground or place ingredients in mortor and pestle and pound until a smooth consistency. This method results in greater flavour.
Heat wok over medium flame, add oil. Add the onion-shallot mixture and the curry powder and paste, cook stirring, until it begins to brown, 5 to 10
minutes. Add the coconut milk and remaining chiles, bring to a gentle boil, add the shrimp.
Adjust the heat so the mixture simmers and cook until the seafood is barely cooked- DO NOT OVERCOOK 3 to 6 minutes. Taste and add fish sauce to taste, add lime lime juice. Taste and adjust according to your taste.
Garnish and serve with steamed Jasmine rice.
You can make this curry paste and refrigerator a day or so before making the rest of the dish. Then you just heat, add the coconut milk and seafoodfor a very quick meal.