Seafood Curry Recipe

Ingredients : Serves 4

500 ml

2 tablespoons

2 1/2 tablespoons

1 tablespoon

500 g

Curry Paste

1 tablespoon

5 to 6

3 to 4

2 cloves

2 teaspoons

4 stalks

5 cm

Thick coconut milk

Curry paste (see below)

Fish sauce

Shaved palm sugar or dark brown sugar

Seafood (any combination of fish, shrimps,

crabmeat or clams), cut into bite-sized

Kaffir lime leaves, thinly sliced

Red chilies, sliced

Dried shrimp paste

Dried red chilies

Shallots

Garlic

Grated kaffir lime peel

Lemongrass, bottom thick part only,

outer leaves discarded, sliced

Coriander root and stem

Galangal root, sliced

Method :

To make the curry paste, roast shrimp paste over low flame using tongs or aluminum foil.
In a wok or frying pan, dry fry the dried chilies over low heat until dark and fragrant. When cool, remove stems, discard the seeds and cut the chilies into lengths.
In the same wok or frying pan, dry fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice and set aside.
Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add the roasted chilies, shallots, garlic and shrimp paste.
Grind to a smooth paste. This makes about 250 ml of paste.
The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months.
To make the curry, heat the coconut milk in a wok or saucepan over medium heat. Do not overcook as the coconut oil may separate. Stir in the curry paste and cook for 2 minutes.
Season with the fish sauce and palm sugar and simmer for about 3 minutes until the curry is thickened.
Add the seafood and half of the kaffir lime leaves.
Simmer until the seafood is cooked, about 3 minutes. Adjust for seasoning, adding more fish sauce, sugar or curry paste if desired.
Remove from heat and stir in the remaining kaffir lime leaves and chilies.
Serve immediately.