Friday, January 28, 2005

curry in a hurry

This was another made up on the spot, recipe-less dinner. So all amounts are a guess, but it doesn't really matter - it's the concept that counts.

Seafood Mango Curry

1 red bell pepper
1/2 yellow bell pepper
1 1/2 cups chopped kale
1 mango
12 or so large tiger prawns, shell on
1/2 - 2/3 cup little scallops (not those huge suckers)
1/4 onion
1 stalk lemongrass
1/2 pkg dried creamed coconut (get at chinese grocery, green box)
2 cloves garlic
juice of almost 1/2 a lime
1/2 tbsp thai red curry paste
salt & sugar to taste
1/3 cup wine (white or chinese cooking)

First, shell the prawns, putting the shells in a small saucepan 1/2 filled with water. To that, add the stalk of lemongrass, cut into lengths, bashed around, with the outermost leaves removed, plus the garlic, smooshed with the flat of a knife blade, plus the dried creamed coconut. Boil this up for about 10 minutes, until it smells all yummy and the coconut is dissolved. This is your stock.

(Note: sometimes the packages of dried creamed coconut have a layer of whiter stuff on the top - this is separated, pure coconut oil, and you can use it for the sauté part of this meal. DON'T add it to the stock!)

While your stock is bubbling away, finely dice your onion and saute it in a large pan in the coconut oil (or other vegetable oil) with the thai curry paste. When it's sizzling nicely and translucent, toss in the prawns and the scallops, and cook them until they're just barely barely done. Remove them to a bowl. Let the pan sit on the element a little longer, til the remains start sticking to the bottom and browning. Deglaze with wine, let bubble for a minute or so, then strain the stock through a fine sieve into the sauté pan. Add a squeeze of lime and the mango (cubed). Let that reduce while you chop the veggies. When the sauce is reduced by about half (total volue less than 1 cup), adjust the seasoning, add the kale, cook for a few minutes, then add the peppers, cook for a minute, then add the seafood back in just for 3o seconds or so to rewarm it. Serve on jasmine rice.


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