Thai Green Curry with Seafood

Name: Thai Green Curry with Seafood
Yield: 8
Ingredients: 10.0each White peppercorns, finely ground; 4.0each Dark green jalapeño or serrano peppers, chopped; 20.0each Green Thai chiles (prik kee noo), chopped; 3.0each Shallots, chopped; 6.0each Garlic cloves, peeled and chopped; 5.0ml Zest of fresh kaffir lime, grated, or substitute with finely chopped reconstituted dried kaffir lime peel; 35.0g Thai galangal, chopped; 1.0g Cumin seeds, ground; 10.0g Lemon grass, chopped (use the bottom end of stalk, sliced thinly in rounds before chopping); 5.0g Coriander seeds, lightly toasted until aromatic, then ground; 2.0g Cilantro roots, finely chopped or substitute with 10 g chopped stems; 6.0g Course sea salt; 10.0ml Gkapi shrimp paste; 980.0ml Coconut milk; 0.0as needed Fish sauce; 25.0g Palm sugar; 2.0each Asian eggplants, long, sliced at a slanted angle 6 mm thick, or 12 round Thai eggplants (ma-keua bproh), halved or quartered; 3.0each Kaffir lime leaves, tear each into 2-3 pieces; 75.0g Green peas; 455.0g Mussels, green lip, debearded, scrubbed; 300.0g Fresh shrimp, peeled, deveined; 300.0g Lobster tail, cut in 2,5 cm pieces; 300.0g Fresh scallops, remove mussel; 2.0each Green jalapeño peppers each cut into 6-8 long slivers; 2.0each Gkra-chai root fingers, (lesser ginger), thinly sliced in diagonal pieces; 0.0 Salt, as needed; 20.0g Thai sweet basil leaves and flowers (bai horapa)

Thai Green Curry with Seafood – - Recipe

A traditional Thai dish with a fragrant and spicy green curry complemented by creamy coconut milk.

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Prepare the Paste

White peppercorns, finely ground 10.0 each
Dark green jalapeño or serrano peppers, chopped 4.0 each
Green Thai chiles (prik kee noo), chopped 20.0 each
Shallots, chopped 3.0 each
Garlic cloves, peeled and chopped 6.0 each
Zest of fresh kaffir lime, grated, or substitute with finely chopped reconstituted dried kaffir lime peel 5.0 ml
Thai galangal, chopped 35.0 g
Cumin seeds, ground 1.0 g
Lemon grass, chopped (use the bottom end of stalk, sliced thinly in rounds before chopping) 10.0 g
Coriander seeds, lightly toasted until aromatic, then ground 5.0 g
Cilantro roots, finely chopped or substitute with 10 g chopped stems 2.0 g
Course sea salt 6.0 g
Gkapi shrimp paste 10.0 ml

Prepare the Curry

Coconut milk 980.0 ml
Fish sauce
Palm sugar 25.0 g
Asian eggplants, long, sliced at a slanted angle 6 mm thick, or 12 round Thai eggplants (ma-keua bproh), halved or quartered 2.0 each
Kaffir lime leaves, tear each into 2-3 pieces 3.0 each
Green peas 75.0 g

Finish the Dish

Mussels, green lip, debearded, scrubbed 455.0 g
Fresh shrimp, peeled, deveined 300.0 g
Lobster tail, cut in 2,5 cm pieces 300.0 g
Fresh scallops, remove mussel 300.0 g
Green jalapeño peppers each cut into 6-8 long slivers 2.0 each
Gkra-chai root fingers, (lesser ginger), thinly sliced in diagonal pieces 2.0 each
Salt, as needed
Thai sweet basil leaves and flowers (bai horapa) 20.0 g

Main Course

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Seafood

A traditional Thai dish with a fragrant and spicy green curry complemented by creamy coconut milk.

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Preparation

Prepare the Paste
- If using dried kaffir lime peel, soak first to soften. For galanga, use the fuller-flavored, reddish tan root imported from Thailand, available in frozen form.
- Grind the dry spices finely in a dry stone mortar or spice grinder. Set aside. Pound the herbs a little at a time, starting with the harder ones, until each is reduced to a paste.
- Combine the pounded herbs, aromatics, chiles and ground dry spices and pound together with the gkapi shrimp paste to form a fine, well-blended paste. Set aside.
Prepare the Curry
- In a large pot, heat about a cup of the thick coconut cream from the top of a can of coconut milk (or the rich milk from the first pressing of coconut pulp) over medium to high heat.
- Reduce until oil begins to separate or the cream looks thick and bubbly. Add the prepared (curry) paste and fry in the cream for a few minutes until aromatic. Pour in the remaining coconut milk and bring to a boil.
- Simmer to taste with fish sauce and balance with palm sugar. If using pea-eggplants, add them next and simmer about 10 minutes over low heat, uncovered, before adding the other eggplants and kaffir lime leaves.
- If substituting with peas, add them together with the sliced eggplants. Bring sauce back up to a boil and simmer a few minutes or until the eggplants begin to soften.
Finish the Dish
- Add mussels to the curry sauce, once they start to open, add the shrimp, when halfway cooked, add lobster, and when halfway cooked, add scallops.
- Return to a boil and add the slivered jalapeño peppers and gkra-chai pieces. Stir in the basil until it wilts. Remove from heat and serve hot with lots of plain steamed rice.