- Preparation time
- 15 mins
- Cooking time
- 40 mins
- 4 people
- Meal course
- Posted by
- Posted on
- October 21, 2014
I always say my husband is a ‘Thai food cockblocker’ because he can’t stand lemongrass (but likes lemons…) and hates coconut (he also loathes cherries, but will eat a cherry ripe…). Good lord, give me strength!
In any case, the man doesn’t know what he’s missing because this curry is a freakin delight. Sweet, but spicy and filled to the brim with fresh, delicious seafood.
I like to pull this one out when I’m having a night with the girls, or even a night on my own, or for work of course. It’s pretty much the only time I can make one of my beloved Thai Curries.
Anyhoo, I hope you’ll give my recipe a go because at least I can share it with you! Enjoy xxx
1 portion of Bree’s Red Curry Paste (pictured below) – find recipe here
1 heaped tbs Coconut oil – or other neutral oil
2 cups good quality Fish stock
2 cups Coconut Cream
6 Kaffir Lime leaves – bruised
1 fresh lime
1 tbs Fish sauce (optional)
1kg of mixed fresh, raw Seafood (I like to use whole green prawns, calamari and a firm white fish)
1 bunch roughly chopped Asian Greens
Cooked Rice, Thai Basil and the reserved Coriander leaves (from making the paste) to serve
- Place a large saucepan over a medium/high heat and melt the coconut oil, add the curry paste - see other recipe. Cook, stirring constantly for 5-10 minutes until the paste is super fragrant. Add the coconut cream and cook for a further minute before adding the stock. Bring to the boil, add the bruised Kaffir lime leaves and reduce to a simmer. Leave to simmer, covered for 30 minutes.
- Meanwhile, peel and de-vein the Prawns (leaving the tail intact) and cut the fish into even 3cm squared pieces. Slice the calamari into 1cm wide strips.
- Once the sauce has cooked for 30 minutes, add the fish. Cook for 1 minute, and then add the prawns, calamari and Asian Greens. Bring back to the boil and immediately remove from the heat. Add the final 1tbs of Fish sauce if you feel it needs more saltiness and squeeze in the juice of the Lime.
- To serve, I like to lay a bed of rice in the bowl and top with the Curry. Finish with the Thai Basil and reserved Coriander (leftover from making the paste) and eat immediately.
- *** Tip 1: If you don't have Fish stock handy, reserve all the prawn shells & heads, and fry in 1tbs of oil until cooked and fragrant, then add 2 and 1/4 cups of water. Boil covered for 10 minutes, then strain well (squishing it through a fine sieve) and use. I also do this with the fish stock in any case, as it intensifies the flavour of the curry. Yum!!
- *** Tip 2: If you don't like seafood, or feel like something different, you can make this curry with chicken or beef. Just swap the fish stock with chicken stock instead and add the finely sliced chicken breast or fillet steak at the end as you would fish. This Paste can also be used for a slow curry using chuck steak or thigh instead.