Coconut, chili peppers, lemongrass... I needed no more convincing that this dish was to be last night's dinner. I wasn't disappointed.
1.Begin by making a curry paste by combing the following in a food processor: 5-8 dried chillies (soaked and drained), pinch of salt, 5 slices galangal or ginger, 3 tsp chopped lemongrass, 4 tsp chopped garlic, 3 tsp red shallots, 10 white pepper corns, 1 tsp shrimp paste (optional).
2. Open a can of coconut milk and carefully remove the frothy, thick cream from the top. Place a portion over medium heat, together with a little peanut oil, and the curry paste. Fry until fragrant. Season with 2 tsp fish sauce and 1 tsp palm sugar. Add remainder of coconut milk (non-cream) and simmer mixture until thick.
3. Add scallops and 2 julienned kaffir lime leaves. Simmer until scallops are cooked (about 5-10 mins max). Adjust seasonings (salt, sugar, fish sauce) to taste.
Serve with more fresh kaffir lime leaf and julienned red pepper. The red pepper topping provides a bonus heat which will set your mouth on fire, which to people like myself is a very good thing. :-)
Comments
a question. do you use normal indian red dried chillis or the large new mexico variety?
Posted by: bee | May 17, 2007 06:52 AM
Hi! this is my first time here. Wonder how I missed your blog. You have some great recipes. Red curry looks delicious. I will revisit soon!
Posted by: Hema | May 17, 2007 07:31 AM
Why do you fry the coconut fat?
Posted by: Steamy Kitchen | May 17, 2007 09:25 PM
Steamy: it provides a fatty base to fry the curry mixture, which is really what needs frying, rather than the coconut fat itself.
Bee: I use small Mexican chillies -- never tried Indian chillies myself except when already made into powder.
Hema: Looking forward to your visit!
Posted by: Evil J | May 17, 2007 09:33 PM
Hi there, I just discovered your fabulous blog! I am a Korean-American, and, wow, I was very impressed with the Korean section - it gets an A+ for sure.
I can't believe you prepare such a wide array of styles as authentically as you can. You are awesome.
I wish you would open a restaurant in my city...
Posted by: guest | May 18, 2007 07:54 PM
(lightbulb goes off)
ok, now i get it. if i used canned curry paste (i know, slap my hand) - doesn't that contain oil therefore I wouldn't need the coconut fat?
Posted by: Steamy Kitchen | May 18, 2007 08:15 PM
Steamy: hmm, you might burn it so I would use just a dab of oil. Go on, it won't hurt you. :) Some oils are actually good for you.
Guest: wow, thanks, that is a huge compliment! I try very hard to get my Korean dishes right but of course I'm learning at a great distance from the experts. I wish I could live in Korea for a while to really get it right.
Posted by: Evil J | May 18, 2007 09:00 PM