Saturday, May 5, 2012

Prawns, Crabs, Wine, and a good curry


After Korean, Thai has to be one of my best Asian foods, Chinese is way down that list, no actually Indian would definitely be bottom, When it comes to Curries, nothing beats a thai Curry, Panang is my favorite anyday, i was going to make that but i couldnt find panag curry paste at the grocery, id have to take a trip to the asian grocer across town for that. Green curries are next up on my favorite thai curry list.
Add in sea food and i am in heaven.
This curry can be made with any type of protein, beef, chicken would work well, halibut fish would also be a winner.

Heres the recipe ( Serves 2)

Curry Paste
3 garlic cloves
1 and a half tbsp of Olive oil
1 Lemongrass stalk
2 tsp of Fish sauce
7 small thai green Chilli peppers
1 inch of fresh ginger root
1 tsp of coriander seeds
1 tbsp of freshly sliced cilantro leaves
Juice of 1 lime
Half of 1 white onions, diced
Salt
Black pepper

Curry
Curry Paste ( See ingredients above, You can buy from the grocery store, but id advise making yours, taste way better and you can control what goes into it, no chemicals)
1 and a half cup of Coconut Milk
Half of 1 white onion, finely diced
1/4 cup of Seafood stock ( i gave a recipe for making this in my last post)
5 Jumbo Prawns ( Shell removed and de-veined)
4 Crab pieces
1 lime leaf
1 tbsp of ground dried Crayfish/shrimp

Coconut Jasmine Rice
1 cup of thai Jasmine rice
3/4 cup of Coconut milk
Juice of 2 limes
Zest of 1 lime to serve
Salt


Blend all the ingredients for the curry paste together in a food processor or magic bullet until smooth, and set aside.
Put pot on stove on medium heat and saute onions until transparent, Pour in blended curry paste and fry until fragrant, Add seafood stock and coconut milk and leave to simmer, Add lime leaf, dried crayfish and taste for additional salt, ( note that seafood stock should already contain seasoning, i did not need any additional salt, but make sure you check).
Add in Prawns and Crab and leave to boil on high heat until curry thickens to preference.
Serve Hot.

Meanwhile, Boil rice with coconut milk, lime juice and salt, and add water until rice is covered, boil until Rice is soft to preference, To serve, grease a ramekin with butter, fill with rice until totally covered and turn upside down on a flat plate. Garnish with Lime Zest.

Enjoy :)


I ate this with my favorite bottle of wine, Bartenura is a girls wine as i like to call it, its sweet and still carries a punch, lets just say this Saturday night has been the best.

By the time i was getting close to empty, this was how the bottle looked to me

4 comments:

Myne Whitman said...

The food looks good. LOL at the distorted bottle :)

BBB said...

thanks Myne

Mxstapha said...

Thanks b. :)

BBB said...

ANytime dear

Disqus for Design Cook Love

Subscribe to receive amazing recipes