Friday, November 4, 2016

Thai Seafood Curry

6 mussels - cleaned
6 prawns - shelled and deveined
1/2 lb halibut fillet - cut into thick slices 
1 cuttlefish - cleaned, cut into halves, make diagonal slits on inner surface and cut into 1" slices
1 tbsp Thai curry paste
2 cups coconut milk
1/2 onion - diced
2 cloves garlic - chopped
1 lemongrass - use white part only and lightly smashed
2 lime leaves 
1 tomato - cut into quarters
2 tbsp vegetable oil 
1 tsp fish sauce or 1/4 tsp salt to taste
finely chopped parsley for garnish

  1. Heat up oil and saute onion and garlic till aromatic. 
  2. Add curry paste and fry till fragrant, about one minute.
  3. Add in coconut milk, lemongrass, lime leaves and tomato and bring to a boil.
  4. Continue to boil for 15 minutes on low heat.
  5. Add mussels, prawns, fish fillet and cuttlefish and continue to cook for about 5 minutes on high heat or till meat is thoroughly cooked.
  6. Check seasonings, add salt to taste.
  7. Ladle into a serving bowl, sprinkle chopped parsley and serve warm. 

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