Darley street thai chuu-chii (red curry) of coffin bay sc
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Darley street thai chuu-chii (red curry) of coffin bay sc
  Thai    Curry    Seafood  
Last updated 6/12/2012 1:01:16 AM. Recipe ID 24591. Report a problem with this recipe.
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      Title: Darley street thai chuu-chii (red curry) of coffin bay sc
 Categories: Thai, Seafood, Ceideburg 2
      Yield: 1 Servings
 
      1    Text Only
 
  A colleague who recently visited the Darley Street Thai at its new
  location in Bayswater Road, Kings Cross, described this dish as
  "exquisite". Though the recipe may seem dauntingly lengthy, most of
  it is simply a long list of ingredients for red curry paste, which
  can be made in quantity and stored in a container in the fridge for 3
  to 4 weeks for further use. Frozen kaffir limes can be bought very
  cheaply in good Asian stores, where the rest of the ingredients
  listed should also be available. Grate the limes for zest while they
  are stir frozen.
  
  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace.  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.
  
  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 to 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.  Process to a
  very fine paste. This may take up to 10 minutes.  Transfer to a
  storage jar.
  
  In a medium-size pan, boil 250mL coconut cream over high heat,
  stirring constantly, until the oil separates out, about 3 to 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.  If it doesn't separate within 5 minutes,
  add a tablespoon of oil.) Add 2 to 3 tablespoons of red curry paste
  and fry for 5 minutes, stirring, until fragrant.  Add 1 tablespoon
  fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens.
  Add 24 Coffin Bay scallops (12 if other dishes will be served
  simultaneously) and 125mL coconut milk.
  
  Check for sweet-sour balance.  Throw in 5 kaffir lime leaves,
  shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of
  either coriander or basil leaves.  Serve with jasmine rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/15/93. Courtesy Mark Herron.
  
  Posted by Stephen Ceideberg; September 8 1993.
 




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Recipe ID 24591 (Apr 03, 2005)

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