Recipe

Hosted By
Tom

		Thai Seafood Curry
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 large fresh (or frozen) fillet salmon

1 large fresh (or frozen) fillet red snapper (or other "white" fish such as halibut)

6-8 large sea scallops

8-10 fresh large tiger prawns

VEGETABLES:

1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)

1 green bell pepper, chopped into bite-size pieces

1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges

approx. 1 cup fresh basil

CURRY SAUCE:

1 can good-quality coconut milk

1 tsp. tamarind paste (OR substitute juice of 1 lime)

2 shallots, sliced OR 1/2 cooking onion, sliced

3-4 cloves garlic

1 thumb-size piece ginger, sliced

2 Tbsp. dried lemongrass

Zest from 1 lime

1 Red Chillies

1/2 tsp. fenugreek (seeds)

1 tsp. cinnamon

1/2 tsp. turmeric

2 teaspoons cumin

2 teaspoons ground coriander

1 Tbsp. brown sugar

2 Tbsp. soy sauce or tamari

3 Tbsp. fish sauce

OTHER:

1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)

First, prepare all the vegetables and set next to the stove within easy reach. Rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Place the seafood next to the stove alongside the vegetables. Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce. Add the rest of the coconut milk and continue processing a few seconds to blend. Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons). Pour sauce into a wok or deep frying pan. Place wok/pan over medium-high heat until sauce begins to bubble. Add all the vegetables except the basil, and stir well. Reduce heat to a comfortable simmer (medium to medium-high heat). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally. Next, add the segments of salmon and snapper (or other fish), stirring well to incorporate into the sauce. Cook approximately 2 minutes. Finally, add the rest of the seafood plus the pineapple, stirring well to incorporate. Continue stirring occasionally while the seafood finishes cooking (about 2 more minutes, or until prawns have turned bright pink). Do a final taste test, adding more fish sauce if not salty enough. Cooking Tip: Curries usually require a generous amount of salt to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem. To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy