Wednesday, February 10, 2010
This is one of my favorites. Even the Well Kept Wife™ and The Boy® love it. And the WKW™ is not particularly fond of seafood. This one is just simply splendid.
- 2 lbs seafood. You pick what you like from assortment of shrimp, scallops, or any firm fish such as sword, marlin, tuna, monk, grouper, monchong, opah, ono or wahoo. I opt for some nice brownies (shrimp), scallops and wahoo. But really, it's personal taste.
- 8+ oz curry paste (I prefer Patakas with the purple lid)
- 2 cans coconut milk
- Optionals: mushrooms, onions, spinach (one whole bag), and garlic
If you have a nice fish monger, ask to have the fish cubed to approx, 3/4 to 1 inch.
Marinate the seafood in curry paste for at least 2 hours and up to 24 hours. I usually marinate for 4 hours. For this, use 1/2 of the curry paste jar and simply mix by hand in a bowl. Please be careful as curry paste will stain. Wear an apron if you are fond of that IM 70.3 short you are wearing! Mix until yellow throughout.
Sauté the optionals in oil or butter. I like to add just a bit of olive oil. Add the onions first, then the mushrooms, then garlic and finally the whole bag of spinach. The spinach will seem like a lot so use a lid to simply squish the spinach down. Add the additional curry paste on top of the spinach. Trust me, the spinach will seem like a lot but it does shrink. When the optionals are cooked up nice and the aroma is starting to make you drool, it is time for the next step.
Here's the important bit - pour in the coconut milk 1/2 can at a time. Just do a 1/2 can as while the recipe calls for 2 cans the desired thickness can be from soupy to pasty. I like a nice thick curry so I usually end up using one can.
Add your seafood and simmer for five minutes over medium high. When you see the shrimp tail touching the head, the curry is done.
Super good. Super easy. Have fun making it!