Last week, I made Thai chicken red curry which was pretty successful (picture and recipe to be posted later), so last night I tried to be even more ambitious and made my own Thai shellfish red curry, which was also quite easy and even more tasty.
To prep, I diced 1/2 a large onion, 1 shallot, 2 red and yellow peppers, 4 roma tomatoes (seeded), 5 cloves of garlic (minced), 1 TB of fresh ginger (minced), 1 cup of cilantro (finely chopped). I bought a 2.5 lb of mixed shellfish from Costco, including mussels, shrimp, scallops, squid. It was a nice variety and looked good, even though it was frozen. I was looking for live mussels that I bought last time, but these were a good substitute and fairly reasonably priced at $12.50 (much cheaper than Whole Foods), plus they clean the seafood for you, peel and devein the shrimp, debeard the mussels and slice the calamari. I let the shellfish defrost, soaked and scrubbed the mussels in a separate pot and rinsed the rest of the shellfish before cooking.
- Heat up a few TB of olive oil in my Le Creuset 5 quart oval french oven over medium heat
- Saute the onions and shallots for about 5 minutes until softened
- Add the garlic and ginger and saute for a minute until fragrant
- Add the peppers and saute until softened, another 3-4 minutes
- Add the tomatoes and saute until heated
- Add 1/3 cup of dry white wine and stir it around for a minute or two
- Add 1 can of light unsweetened coconut milk, juice from 3 limes and some zest, 2 TB of red curry paste, 2 TB of fish sauce, half of the cilantro, pinch of salt, a tsp of brown sugar, and bring to a simmer for a few minutes
- Finally, I added the shellfish and stirred until all the shellfish was basically under the broth and simmered until the shellfish was done, about 5 minutes, added a handful of leftover fresh spinach leaves, and then sprinkled the remainder of the cilantro over the pot right before dishing it into large bowls.