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Mixed Seafood in Green Curry
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Serves : 4-6
Preparation time : 45 minutes
cooking time : 20 minutes
Ingredients :
750ml thick coconut milk
20g slender Asian eggplants, cubed to yield 2 cups
250g zucchini, cubed to yield 2 cups
6 kaffir lime leaves
4 tablespoons fish sauce
1 tablespoons shaved palm sugar or dark brown sugar
250g shucked fresh scallops, sliced
250g fresh squids, cleaned, body sacs cut into rings
250g fresh fish fillets, sliced
250g mussels, scrubbed
Sprigs of Thai basil leaves, to garnish
Green Curry Paste
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
4 green chilies, deseeded and sliced
2 green bird's-eye chilies
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1cm galangal root, peeled and sliced
1 kaffir lime leaf
4 shallots
2 cloves garlic
1 tablespoon crushed coriander roots and stems
1/2 teaspoon dried shrimp paste
1/2 teaspoon salt
Method :
To make the Green Curry Paste, dry-fry the cumin, coriander seeds and black peppercorns in a wok or skillet over medium heat for about 5 minutes, until fragrant. Combine the roasted ingredients and all the other ingredients and grind to a smooth paste in a blender.
Heat 60ml of the coconut milk in a wok over medium heat until hot. Stir in the Green Curry Paste and simmer for 2 to 3 minutes, stirring constantly, until fragrant. Add the eggplant, zucchini and kaffir lime leaves and mix well. Add the remaining coconut milk and bring the curry to a boil. Season with the fish sauce and sugar. Reduce the heat to low and simmer for 7 to 10 minutes until the vegetables are cooked. Remove from the heat.
Just before serving, bring the curry to a boil over medium heat and add the seafood. Simmer for 2 to 3 minutes until the seafood is cooked. Check seasoning, adding more fish sauce and sugar if desired.
Transfer to a serving bowl and garnish with kaffir lime leaves. Serve hot with steamed rice.
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