Monday, April 25, 2011

Thai Seafood Curry

1/2 pound medium shrimp, peeled and deveined
1 pound sea bass or similar white fish, cut into bite size chunks
1 1/2 cans full cream coconut milk
1/2 cup of water
1 tablespoon red curry paste
1 tablespoon lemongrass paste
6 lime leaves (optional)
1 teaspoon yellow curry
1/2 teaspoon red pepper flakes
1 tablespoon green onion, thinly sliced
1/2 cup capers
add salt and black pepper to taste

Bring a pot of water to boil. Boil shrimp until cooked (1 minute).

Pour coconut milk and water into a large saucepan. Add the lime leaves and bring to a simmer for 10 minutes in order to infuse flavor. Add lemongrass paste, lime juice, red curry paste, curry powder, and red pepper flakes. Simmer a further 5 minutes, stirring occasionally. Add fish and cook for two minutes. Add shrimp. Simmer everything together for 3 minutes. Remove the lime leaves. Season with salt and black pepper to taste.

Serve hot over a bowl of jasmine rice and garnish with cilantro and capers.


1 comment:

Chris said...

Just saw this today in a less than fruitful search for Thai curry and capers. Was wondering if capers might be a good addition, but I'm still not sure about them. I'm making a chicken curry tonight and maybe they'd be only good with seafood? You're recipe sounds excellent though.

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