Recipe: Seafood Curry with Coconut Milk

Recipe Source: Bastyra, Judy and Becky Johnson. The Food and Cooking of Thailand. Anness Publishing, London, 2005 p. 158

This is the recipe for which I made the green curry paste that I posted Sunday. I made it with the intention of freezing it, so we could enjoy it during the playoffs instead of getting take-away. There's nothing morally wrong with getting takeout. It's a great occasional treat. It's when you go an entire week without eating food at home that there's a problem. I decided on this because it contains fish, and fish is important for neurological development in fetuses. Yeah, that's my excuse. Seriously, though, I like fish, and having an excuse to eat it more than once a week is without a doubt the best part of being pregnant.

I made a few changes. Instead of the shrimp I used crawfish, because my Whole Foods actually had them on hand and they were cheaper than shrimp. There wasn't a lot of meat in the little water bugs, but I was able to freeze the shells for making stock at a later date. Since the crawfish were frozen and cooked, I was able to skip a few steps and to move a couple of things around a bit. I did sample the dish before freezing it, and I don't mind telling you that it was tasty. It also cooked up very quickly, making it ideal for weeknight cooking

Seafood Curry with Coconut Milk (serves 4; approx. $5.18/serving)

8 ounces baby squid, tubes and tentacles, cut into bite-sized pieces if necessary

1 lb cooked crawfish

14 ounces light coconut milk

2 kaffir lime leaves, shredded

2 tablespoons fish sauce

1 lb mahi mahi or other white fish fillet, cut into chunks

2 fresh green chilies, chopped (I used serranos)

2 tablespoons chopped fresh cilantro

2 tablespoons Green Curry Paste

Equipment:

• Wok or large sauté pan

1. Separate the crawfish meat from the shells. Reserve the shells for making stock at a later date. This is, for the record, the most time-consuming part of this whole process.
2. Pour the coconut milk into the wok and bring to a boil over medium heat, stirring constantly.
3. Add the curry paste, shredded lime leaves and fish sauce. Stir well.
4. Reduce heat to low and simmer 10 minutes.
5. Add the seafood. Cook until the seafood is tender, about 2 minutes. Don't overcook the squid or it will become rubbery and nasty.
6. Stir in the chilies and coriander just before serving.

Comments

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