Name: Thai Red Seafood Curry
Ingredients: 3 tablespoons olive oil; ½ small yellow onion, peeled and thinly sliced; 2 tablespoons thinly sliced fresh lemongrass bulb; 6 garlic cloves, peeled and finely chopped; 4 teaspoons finely chopped fresh ginger; 1 serrano chili, stemmed and sliced into thin rounds, optional; ½ pound cremini (brown) mushrooms, trimmed and thinly sliced; 1 large sweet pepper, preferably red, cored, seeded and cut into 2-inch-long julienne strips; 1 medium-large zucchini, about ½ pound, scrubbed, trimmed and cut into ½-inch chunks; 1 (14-ounce) can Thai coconut milk, well stirred; 1 cup Chicken Stock; ⅔ cup white wine; ¼ cup nam plah (Thai fish sauce); 2 tablespoons Thai red chili paste; 2 tablespoons packed golden-brown sugar; 1 pound (about 20) large shrimp, shelled and deveined; 1¼ pounds boneless halibut, skin removed, cut into 1 ½ inch chunks; 4 calamari, cleaned, tubes sliced into ½-inch rounds and tentacles left whole; 1 tablespoons lime zest; ½ cup finely chopped cilantro; ¼ cup finely chopped basil; ¼ cup finely chopped mint, plus sprigs of mint as optional garnish; 3 green onions, trimmed and thinly sliced (tender tops included); 2 tablespoons fresh lime juice; Hot jasmine rice, as recommended accompaniment

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Pamela Morgan Thai Red Seafood Curry

Thai Red Seafood Curry

Print Recipe Thai Red Seafood Curry

Ingredients

3 tablespoons olive oil
½ small yellow onion, peeled and thinly sliced
2 tablespoons thinly sliced fresh lemongrass bulb
6 garlic cloves, peeled and finely chopped
4 teaspoons finely chopped fresh ginger
1 serrano chili, stemmed and sliced into thin rounds, optional
½ pound cremini (brown) mushrooms, trimmed and thinly sliced
1 large sweet pepper, preferably red, cored, seeded and cut into 2-inch-long julienne strips
1 medium-large zucchini, about ½ pound, scrubbed, trimmed and cut into ½-inch chunks
1 (14-ounce) can Thai coconut milk, well stirred
1 cup Chicken Stock
⅔ cup white wine
¼ cup nam plah (Thai fish sauce)
2 tablespoons Thai red chili paste
2 tablespoons packed golden-brown sugar
1 pound (about 20) large shrimp, shelled and deveined
1¼ pounds boneless halibut, skin removed, cut into 1 ½ inch chunks
4 calamari, cleaned, tubes sliced into ½-inch rounds and tentacles left whole
1 tablespoons lime zest
½ cup finely chopped cilantro
¼ cup finely chopped basil
¼ cup finely chopped mint, plus sprigs of mint as optional garnish
3 green onions, trimmed and thinly sliced (tender tops included)
2 tablespoons fresh lime juice
Hot jasmine rice, as recommended accompaniment

Instructions

In a wide, deep skillet over medium heat, warm the oil. Add the onion, lemongrass, garlic, ginger and serrano. Cover and cook, stirring occasionally, for 5 minutes. Add the mushrooms, sweet pepper and zucchini, raise the heat slightly, and cook uncovered, tossing and stirring often, until the vegetables are almost tender, 8 to 10 minutes. Stir in the coconut milk, chicken stock, wine, fish sauce, chili paste and brown sugar (The dish can be prepared to this point up to 1 day in advance. Cool, cover and refrigerate).
Set the skillet over medium heat and bring to a simmer. Add the shrimp and cook 3 minutes, then add in the halibut and calamari, and cook an additional 2-3 minutes. Stir in the cilantro, basil, mint, green onions and lime juice. Remove from the heat, cover and let stand for 1 minute.
Mound rice in the center of 6 to 8 wide, shallow bowls. Spoon the curry around the rice, dividing it evenly. Garnish with mint if desired and serve immediately.