Red Curry Seafood

Well it’s been a while since I last posted a recipe. It’s not that I haven’t been cooking (in fact I have a large backlog or recipes that I have to post), but I’ve been busy with hosting the family for the Holidays, planning for travel in the USA and Canada, and then taking the trip with my girlfriend from Korea. So posting recipes took a backseat to other more important tasks.

I choose this recipe to start this year’s postings because I prepared this dish for Valentine’s Day. It’s really a very simple recipe and it doesn’t take long to prepare. My usual habit for posting recipes is to prepare a dish and then take pictures, recounting and recording the recipe at a later date. In the meantime, while taking pictures, the dish gets cold. In this case, it didn’t seem very practical or particularly romantic to tell my girlfriend to wait and not eat until I took pictures while the dish gets cold. So we ate and I took the pictures of the leftovers the next day. Luckily we didn’t devour everything or there wouldn’t be anything left to take a picture of.

Enjoy!

Red Curry Ingredients

3 Tbs. Red Curry Paste (Mae Ploy brand)

14 oz. (1 can) Coconut Milk

½ cup Water

Oil for cooking

Seafood and Vegetable Ingredients

6-8 Large Scallops

10-12 Shrimp

8 oz. (1/2 package) Imitation Crab

15 oz. (1 can) Baby Corn, drained

15 oz (1 can) Straw Mushrooms, drained

15 oz (1 can) Quail Eggs, drained

1 lb. Asparagus, cut into 2 inch lengths

Cilantro (optional)

Preparation Instructions

1. Defrost any frozen ingredients (e.g. shrimp, scallops, imitation crab) in the refrigerator (may take 24-48 hours).
2. Wash and cut the asparagus into 2-inch lengths.
3. Open and drain the water from the baby corn, straw mushroom, and quail egg cans.
4. Wash and cut the cilantro (optional).

Cooking Instructions

1. Heat a Dutch oven or large pot over medium to medium-high heat before adding oil. Add the red curry paste to the Dutch oven and stir fry the paste for 1-2 minutes.
2. Add ½ can of the coconut milk to the Dutch oven, stirring to incorporate the red curry paste. Break up any lumps of curry paste.
3. Add the remaining coconut milk and wash out the can with the water into the Dutch oven.
4. Add the baby corn, straw mushrooms, quail eggs, and asparagus to the Dutch oven and incorporate the vegetables into the curry sauce. Allow to heat for 3-4 minutes or until the vegetables are tender.
5. Add the scallops, shrimp, and imitation crab to the Dutch oven and incorporate into the curry sauce. Allow to heat for 1-2 minutes. Don’t overcook the seafood, otherwise it will be tough.
6. Add the cilantro (optional) to the Dutch oven and incorporate into the curry sauce.
7. Put the cooked ingredients into a serving dish.
8. Serve with steamed rice.