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Chuu Chii Red Curry Of Coffin Bay Scallops | Curry Recipes

Chuu Chii Red Curry Of Coffin Bay Scallops


Serving Size : 4
Ingredients
for prepare Chuu Chii Red Curry Of Coffin Bay Scallops
:
Amount Measure Ingredient - Preparation Method
10 white peppercorns
1/4 teaspoon mace
1 teaspoon Thai shrimp paste
3 long red dried chiles - up to 5
4 cloves shallots
1/2 stalk lemon grass
1 teaspoon galangal
1/2 teaspoon kaffir lime zest
1 tablespoon chopped coriander root
1/2 teaspoon salt
1 1/8 cups coconut cream
2 tablespoons to 3 tbs. red curry paste
1 tablespoon fish sauce
1/2 tablespoon palm sugar
24 coffin bay scallops
1/2 cup coconut milk
5 kaffir lime leaves
1 large fresh red chile - julienne
2 tablespoons coriander leaves
recipe Chuu Chii Red Curry Of Coffin Bay Scallops

A colleague who recently visited the Darley Street Thai at its new location
Chuu Chii Red Curry Of Coffin Bay Scallops
in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy,

Chuu Chii Red Curry Of Coffin Bay Scallops

most of it is simply a long list of ingredients for red curry paste, which
chickpea curry potato recipes
can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use.
shrimp curry recipes
Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the
thai curry recipes
ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a
thai red curry recipe
mortar and pestle or spice grinder, grind to a powder 10 white
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peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave
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oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp
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paste in a blender (David recommends a blender but some of us will have to make do
shrimp curry recipes
with a food processor or the mortar and pestle) and add 3 to 5
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long red dried chiles, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute
thai curry recipes
the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced,
thai curry recipes
1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of
thai curry recipes
coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water.
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Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage
red curry chicken recipe
jar. In a medium-size pan, boil 250mL coconut cream over high heat, stirring constantly,
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until the oil separates out, about 3 to 5 minutes. (If using
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canned coconut cream, don't shake the can -use the solid mass of coconut at the top

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of the can, plus as much of the rest as you need
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to make up 250mL. If it doesn't separate within 5 minutes, add a
butternut curry recipes
tablespoon of oil.) Add 2 to 3 tablespoons of red curry paste
thai curry recipes
and fry for 5 minutes, stirring, until fragrant. Add 1 tablespoon fish sauce, 1/2
thai curry recipes
tablespoon palm sugar and fry until color deepens. Add 24 Coffin Bay scallops (12 if other dishes will
shrimp curry recipes
be served simultaneously) and 125mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime
curry chicken and vegetables recipe
leaves, shredded, 1 large fresh red chile, julienne, and 2 tablespoons of either
massaman curry recipe
coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in
beef curry recipes
The Sydney Morning Herald, 6/15/93.






Related Recipes:
  • Thai Chuu Chii Red Curry
  • Chuu Chii Red Curry Of Coffin Bay Scallops
  • Thai Chuu Chii Red Curry Of Coffin Bay Scallops
  • Darley Street Thai Chuu Chii
  • Thai Fish Curry
  • Thai Red Curry Paste
  • Thai Beef Curry
  • Thai Red Curry Paste
  • Thai Beef Curry
  • Red Or Green Thai Curry
  • Chuu Chii Red Curry Of Coffin Bay Scallops


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    Views: 2594 | Author: Shad0w | 18 December 2009 | Comments (0)


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