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Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops

Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops is built on Salt, Coconut Cream, Fish Sauce, Palm Sugar, and Coconut Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 tsp
• 250 ml
• 1 tbsp
• 1/2 tbsp
• 125 ml

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.