Wednesday, September 1, 2010
Bite with Belkys: Thai Spice Seafood Curry
The Chef: Michael Tatton The Restaurant: Thai Spice in Fort Lauderdale The Dish: Thai Spice Seafood Curry
Ingredients for Thai Spice Seafood Curry
¼ cup vegetable oil
2 tbsp. Thai red curry paste (found in Asian markets)
1 tbsp. minced garlic
1 large red bell pepper (cut into ½ by 3 inch strips)
1 medium zucchini (peeled and cut into ¾ inch thick slices)
¾ cup sliced bamboo shoots
12 pencil thin asparagus spears
12 ounces fresh grouper fillets (cut into 3-inch pieces)
12 ounces jumbo shrimp (about 8- peeled and deveined)
8 ounces fresh sea scallop (about 8)
8 ounces calamari (cut into 1/4 inch rounds)
1 ¾ cups unsweetened coconut milk
5 tbsp. Thai fish sauce
1 tbsp. sugar
8 kaffir lime leaves
1/3 cup fresh Thai basil leaves
4 cups cooked jasmine rice
**Prepare all the ingredients ahead and the final execution will go quickly.
Method of Preparation:
-In a large heavy skillet or a wok, heat oil over medium heat. Stir in curry paste and garlic. Cook, stirring, about 1 ½ minutes or until paste melts and garlic is fragrant.
-Add red peppers, zucchini, bamboo shoots, asparagus, grouper, shrimp, scallop and calamari. Toss well.
-Add remaining ingredients except basil leaves and jasmine rice. Bring mixture to a boil, stirring frequently. Now turn down and let simmer 2 to 3 minutes, or until seafood is just cooked through. Stir in basil.
Serve with a cup of hot cooked rice in each of 4 large serving bowls. Divide curry among them and pour over.
Serving suggestion: Sauvignon Blanc
Makes 4 servings.
For More Information:
1514 East Commercial Blvd.
Ft. Lauderdale, Fl. 33334