Wednesday, April 13, 2011

Thai Coconut Curry with Shrimp and Tilapia

I've fallen in love with curry over the past few years, but up until this week I'd never made it at home. I think I was worried it would be difficult and require me to buy all sorts of weird, expensive ingredients I'd never use again. But, I gave it a try and- Surprise! It's easy, affordable and delicious! All it takes is a little jar of red curry paste mixed with coconut milk, lime juice and a few other easy ingredients. Kevin and I both loved this dish and I can't wait to make it again. If you're new to curry I highly recommend this recipe. Feel free to use shrimp only or subsititue cooked chicken. Enjoy this culinary excursion to Thailand tonight!

Thai Coconut Curry with Shrimp and Tilapia
A light and flavorful curry broth with seafood
Serves 4

3 large limes
1 T. vegetable oil
1 cup chopped shallots
1 large red bell pepper, diced
1 T. minced peeled fresh ginger
2 1/2 tsp. Thai red curry paste
1 14 oz. can unsweetened light coconut milk
1 T. fish sauce
1 pound tilapia filets, cut into 1 1/2 inch chunks
1 pound peeled deveined uncooked large shrimp
1/2 cup fresh cilantro

Cut one lime into wedges and set aside. Into a medium bowl finely grate enough lime peel from 2 limes to measure 1 1/2 teaspoons and squeeze enough juice from 2 limes to measure 2 tablespoons. Whisk in curry paste, fish sauce and coconut milk and set aside.

Heat vegetable oil in large sauce pan over medium-high heat. Add chopped shallots, diced red bell pepper and minced ginger. Saute until shallots are tender and pepper softens, about 5 minutes. Stir in coconut curry mixture. Simmer gently, stirring often, about 5 minutes. 

Sprinkle fish and shrimp with salt and pepper and add to curry sauce. Return to a very gentle simmer and cook junst until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper and stir in cilantro. 

Serve in bowls over steamed jasmine rice with lime wedges on the side.

Recipe adapted from Bon Appetit

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