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This is a great make ahead meal. Just finish off by adding the seafood after your guests arrive for a very flavourful entree.
Preperation time 30 Minutes
The sweetness of coconut milk tames the heat of this quick curry,
but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.
Serve with steamed Thai Hom Mali Jasmine ice.
1 large onion
3 large shallots
8 - 10 garlic cloves
1 stalk of lemongrass, sliced, and minced
1 to 25 dried red chiles (mainly as garnish)
1 tablespoon neutral oil, like corn, rice bran or grapeseed
1 tablespoon Thai curry powder
2 tablespoons red curry paste, preferably homemade
3 cups coconut milk, homemade or canned (about two 13-ounce cans)
1 1/2 to 2 pounds mixed seafood of your choice, shrimp or scallops
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, prawn, shrimp, scampi, scallops, 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 as a garnish). 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 shrimp are all pink, 4 to 8 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 even a week before making the rest of the dish. Then you just heat, add the coconut milk and prawn/shrimp for a very quick meal.
Variation: Make this Talay style or mixed Seafood using scallops, mussels, calamari,and/or prawn/shrimp. I also like using a firm fish cut into chunks in this curry. Swordfish, salmon, halibut, or snapper work great in this curry.
Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
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