Tuesday, April 14, 2009

Thai Seafood Curry

What you'll need:

1/4 small onion, chopped
2-3 cloves garlic crushed and minced
1tbsp grated ginger
1tbsp brown sugar
1 tbsp green or red thai curry paste
1 can coconut milk
1tbsp oyster or teriyaki sauce

1lb 51-60 count shrimp peeled
4-6 tilapia fillets
octopus or calamari (optional)
prepared crawfish tails (optional)
prepared crab meat (optional)
prepared lobster meat (optional)

2 cups water
1 cup rice

In a dutch oven or deep covered frying pan, drop the curry paste and cook out the oils. Add onion, garlic, and ginger and brown. Add can of coconut milk and add brown sugar and oyster sauce. Stir until blended and then toss in fish.
Once the fillets flake and separate, add in the rest of the seafood. Shrimp will turn pink when ready. Sauce should come to a simmer,but not a rolling boil. Turn off heat and let sit covered.

In a sauce pan bring two cups of water to a boil, stir in rice, bring to a boil again, and lower heat, Let rice cook 20 minutes covered on low heat. At end of cooking time, fluff with fork and let sit five minutes before serving.

This dish can be very filling and the remaining paste can be used in other dishes.

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