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Thai Chuu-chii (red Curry) Of Coffin Bay Scallops

A thai recipe for Thai Chuu-chii (red Curry) Of Coffin Bay Scallops, made with Stephen Ceideburg, White Peppercorns Mace, T Thai Shrimp Paste, Long Red Dried Chillies, and Shallots. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Stephen Ceideburg
• 10
• 1
• 3
• 4 clove
• 1/2 stalk
• 1
• 1/2 tsp
• 1 tbsp
• 1/2 tsp
• 250 ml
• 2 tbsp
• 1 tbsp
• 1/2 tbsp
• 24
• 125 ml
• 5
• 1
• 2 tbsp

Method (preview)

1. 1

   Grate the limes for zest while they are stir frozen.

2. 2

   Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill.

3. 3

   Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water.

4. 4

   Process to a very fine paste.

5. 5

   This may take up to 10 minutes.

6. 6

   Transfer to a storage jar.

7. 7

   In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL.

8. 8

   Courtesy Mark Herron.