Curried Seafood with Coconut Milk Recipe

SALLY'S ASIAN RECIPES
This curry is based on a Thai classic. The lovely green color is imparted by the finely chopped chili and fresh herbs added during the last few moments of cooking. You can use any firm-fleshed white fish for this curry, such as monkfish, cod, haddock or John Dory. And if you prefer, you could substitute shelled scallops for the squid. Slice them in half horizontally and add them with the shrimp. As with the squid, be careful not to overcook them.

Ingredients: (Serves 4)

225 g/8 oz small ready-prepared squid
225 g/8 oz raw jumbo shrimps (tiger prawns)
400 ml/14 fl oz coconut milk
2 kaffir lime leaves, finely shredded
30 ml/2 tablespoons Thai fish sauce
450 g/1 lb firm white fish fillets, skinned, boned and cut into chunks
2 fresh green chilies, seeded and finely chopped
30 ml/2 tablespoons torn fresh basil or cilantro (coriander) leaves
Squeeze of fresh lime juice
Cooked Thai jasmine rice, to serve

For the curry paste:

6 scallions (spring onions), coarsely chopped
4 fresh cilantro (coriander) stems, coarsely chopped
45 ml/3 tablespoons chopped fresh cilantro (coriander)
4 kaffir lime leaves, shredded
8 fresh green chilies, seeded and coarsely chopped
1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh root ginger, peeled and coarsely chopped
45 ml/3 tablespoons chopped fresh basil
15 ml/1 tablespoon vegetable oil

Method:

Make the curry paste. Put all the ingredients, except the oil, in a food processor and process to a paste. Alternatively, pound together in a mortar with a pestle. Stir in the oil.

Rinse the squid and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary.

Heat a wok until hot, add the shrimps and stir-fry, without any oil, for about 4 minutes, until they turn pink.


Remove the shrimps from the wok and leave to cool slightly, then peel off the shells, saving a few with shells on for the garnish. Make a slit along the back of each one and remove the black vein


Pour the coconut milk into the wok, then bring to the boil over a medium heat, stirring constantly. Add 30 ml/2 tablespoons of curry paste, the shredded lime leaves and fish sauce and stir well to mix. Reduce the heat to low and simmer gently for about 10 minutes.

Add the squid, shrimps and chunks of fish and cook for about 2 minutes, until the seafood is tender. Take care not to overcook the squid as it will become tough very quickly.


Just before serving, stir in the chilies and basil or cilantro. Taste and adjust the flavor with a squeeze of lime juice. Garnish with shrimps in their shells, and serve with Thai jasmine rice.

[source from www.asianonlinerecipes.com]