Thai Red Curry Mussels

Thai red curry mussels

Thai red curry mussels

2 kg mussels
2 can coconut milk (800 ml)
olive oil
Thai red curry paste

Clean and debeard  the mussels. Discard any mussels that aren’t tightly closed.

In a large saucepan, heat the olive oil. Add the Thai red curry paste, reduce to medium heat and cook stirring frequently for another minute. Add muscles, stir well and cover the pan. Cook  on medium high heat five minutes, until the mussels are open. Add coconut milk, stir well and bring to the boil.

Finish with a squeeze of lime, and sprinkle with coriander leaves and some chili.

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Cod eggplant red curry

Cod eggplant curry
Thai red curry paste 
500 g fresh cod
1 small eggplant
1 small onion
1 small kohlrabi (or chayote)
1 can coconut milk
salt

Make the curry paste. Slice the eggplant into quarters and sprinkle the salt all over it. Salt will draw out the vegetable’s moisture and bitterness (It’s a process known as “degorging“). Leave it in a colander for a half an hour.

Cut the onion, kohlrabi and cod in bite size pieces.

Heat the small amount of sunflower oil in a sauce pan and fry the onion on it for few minutes, until golden. Add the thai red curry paste and fry the spice mixture for about a minute. Add coconut milk, bring the mixture to boil, add the vegetables and cook for 10 minutes, add the cod and cook for 5 minutes more.

Serve on top of basmati rice.

Thai red curry paste – new improved version

3 lemongrass stalks
10 fresh red chilies (seeded and sliced)
115 g red onions or shallots (chopped)
4 garlic cloves
1 cm piece fresh galangal (peeled, sliced and bruised)
stems from 4 fresh coriander springs
1 – 2 tbsp. grape seed oil
1 tsp. grated citrus rind
1 tsp. shrimp paste (wrapped in foil and warmed in a frying pan)
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. salt

My darling did this recipe old school style, with a mortar and a pestle. You can use food processor for making this paste. Also you’ll need nut grinder or mortar for making a powder of coriander and cumin seeds.

Slice the tender, lower portion of the lemongrass stalks and bruise them with a cleaver. Put them in a large mortar and add chilies, onions, garlic, galangal and coriander stems.

Grind with a pestle, gradually adding the oil until the mixture forms a paste. Alternatively, puree the ingredients in a food processor or blender. Add the citrus rind and the shrimp paste. Mix well.

Dry-fry the coriander and cumin seeds in a frying pan.  Grind them to a powder in nut grinder. Stir the powder into the spice paste, add the salt. Mix well.

Use the paste immediately or scrape into a glass jar. Cover with clear film (plastic wrap) and airtight lid, then store in a refrigerator for 3-4 weeks.

Recipes and inspirations:
Zucchini Spaghetti with Scallops in a Thai red curry

Sunday lunch to die for

Zucchini Spaghetti with Scallops in a Thai red curry

350 g scallops
splash olive oil
1 tbsp. butter
salt
pepper
Sear the seasoned scallops in a wok on a mixture of olive oil and butter until golden crust form on each side (1 minute on each side).

600 g zucchini (cut with a mandolin in a spaghetti strips)
splash olive oil
salt and pepper
Heat olive oil in a wok over moderate heat, add zucchini strips to the wok and sauté, tossing gently for about 3 minutes. Season with salt & pepper and remove from heat, but keep them warm.

1 can coconut cream
2 tbsp. Thai red curry paste
1 tbsp. brown sugar
1 tbsp. fish sauce
1 tbsp. freshly squeezed lemon juice
1 handful of fresh basil leaves
1 kafir lime leaf
Add 1/3 cup coconut creme into a wok over high heat, bring to boil, and cook for 2 minutes. Reduce to medium heat and add Thai red curry paste and cook stirring frequently for another 2 minutes. Add sugar, fish sauce, remaining coconut milk, kafir lime leaf and the lemon juice. Bring it to boil and cook over moderate heat until the sauce thickens to a cream consistency. Add fresh basil and cook for 30 more seconds until the basil begins to wilt.

Spoon the sauce onto plates and fill the centre with the zucchini mixture. Put scallops on top. Dig in and go to heaven!