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Red Seafood Curry
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Serves : 4
Preparation time : 45 minutes
cooking time : 30 minutes
Ingredients :
500ml thick coconut milk
2 tablespoons Red Curry Paste (see below)
21/2 tablespoons fish sauce
1 tablespoon shaved palm sugar or dark brown sugar
500g seafood (any combination of fish, prawns, crab meat or clams), cut into bite-sized pieces
4 kaffir lime leaves, thinly sliced
2 red chillies, sliced
Red Curry Paste
1 tablespoon dried shrimp paste
5 to 6 dried red chillies
3 to 4 shallots
2 cloves garlic
2 teaspoons grated kaffir lime peel
4 stalks lemongrass, bottom think part only, outer leaves discarded, sliced
1 coriander root and stem
5cm galangal root, sliced
Method :
To make the Red Curry Paste, roast shrimp paste over low flame using tongs or aluminium foil.
In a wok or frying-pan, dry-fry the dried chillies over low heat until dark and fragrant. When cool, remove stems, discard the sees and cut the chillies into lengths.
In the same wok or frying-pan, dry-fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice and set aside.
Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add the roasted chllies, shallots, garlic and shrimp paste. Grind to a smooth paste. This makes about 250ml of paste. The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months.
To make the curry, heat the coconut milk a wok and or saucepan over medium heat. Do not overcook as the coconut oil may separate. Stir in the Red Curry Paste and cook for 2 minutes. Season with the fish sauce and palm sugar and simmer for about 3 minutes until the curry is thickened.
Add the seafood and half of the kaffir lime leaves. Simmer until the seafood is cooked, about 3 minutes. Adjust for seasoning, adding more fish sauce, sugar or Red Curry Paste if desired. Remove from heat and stir in the remaining kaffir lime leaves and chillies. Serve immediately.
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