Pc's Seafood Curry* Recipe
Coconut milk, vegetables, diver scallops, tiger shrimp, new Zealand mussels, calamari, 1/2 lobster tail, prik khing & panang curry paste, Jasmine Rice.
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Ingredients
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Seafood
Curry Base
Vegetables
Rice
Method
Preparation
- 1
Cook the Jasmine Rice
Rinse the Jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 400 ml of water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Cooking the Curry
- 2
Prepare the Seafood
While the rice is cooking, clean and prepare the seafood. Rinse the diver scallops, tiger shrimp, mussels, and calamari under cold water. Cut the calamari into rings and set aside. If not already done, remove the shell from the lobster tail and cut it into pieces.
- 3
Sauté the Vegetables
In a large pot or wok, heat 2 tablespoons of oil over medium heat. Dice the red bell pepper, carrot, and zucchini into bite-sized pieces. Add these vegetables along with the snow peas to the pot and sauté for about 5-7 minutes until they are slightly tender.
- 4
Add the Curry Paste
Add the prik khing curry paste and panang curry paste to the sautéed vegetables. Stir well to coat the vegetables in the curry paste and cook for an additional 2-3 minutes, allowing the spices to release their aromas.
- 5
Incorporate Coconut Milk
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- 6
Add Seafood
Carefully add the diver scallops, tiger shrimp, mussels, calamari, and lobster tail to the curry sauce. Cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
Serving
- 7
Plate the Dish
Serve the seafood curry over a bed of Jasmine rice. Garnish with fresh herbs like cilantro or basil if desired. Enjoy your delicious seafood curry!