Thai Seafood Curry

THAI SEAFOOD CURRY

Steps:

• Gather the ingredients.
• Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
• Process well to a smooth consistency.
• Pour the sauce into a wok or deep frying pan and add the makrut lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
• Add the eggplant, peppers, and tomatoes and stir well.
• Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.
• Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
• Add the remaining seafood and the pineapple, stirring gently to incorporate.
• Cover and continue simmering until the seafood finishes cooking, about 2 more minutes, or until the prawns have turned pink and plump and the shellfish have opened.
• Do a taste-test. If it needs more salt, add 1 to 3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
• Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.

SEAFOOD THAI CURRY

Steps:

• Fry mixed seafood until 90% cooked.
• Meanwhile, fry shrimps in another saucepan until 90% cooked.
• Season all seafood with salt.
• Mince and mash the ginger.
• Warm curry paste and pour in coconut milk.
• Cook sauce with seafood, shrimp.
• Add all seasoning and spices and simmer for 5 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

THAI SHRIMP CURRY

Steps:

• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

THAI SHRIMP CURRY

Steps:

• Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
• Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
• Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.

SHRIMP RED THAI CURRY

Steps:

• In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
• Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

THAI GREEN CURRY WITH SEAFOOD

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.