Prawn & Scallop Choo Chee
270g can coconut cream
¼ cup thai red curry paste
1 tbs fish sauce
1 tbs brown sugar
270ml can coconut milk
300g green prawn cutlets (tails removed)
400g frozen scallops
2 tbs fresh coriander chopped
2 tsp paprika
4 kaffir lime leaves
Really is pretty easy, but you still have to prepare the seafood.
Remove roe from the scallops and the tails from the prawn cutlets. Rinse through a colander and then drain. Prepare steamer and bring to the boil. Steam seafood together for about 4 minutes until just opaque, but not fully cooked. Turn off the heat and leave in the steamer.
Place coconut cream in a deep non stick pan over a medium heat, and cook; stirring for five minutes, or until it starts to look a bit oily. Add the curry paste and cook; stirring occasionally for another three minutes. Stir in the fish sauce, brown sugar, and the third of a cup of water, then simmer for five minutes.
Stir in the coconut milk and bring back to the simmer. Add the seafood, paprika and coriander and just ensure the dish is mixed and warmed through.
Slice the centre stem out of the kaffir lime leaves, and then shred into thin strips.
Serve the curry in bowls along side boiled basmati rice, and garnish with the shredded lime leaves.
KEEP THE KAFFIR LIME LEAVES AS PER THE RECIPE - THEY CAN OVERPOWER THE DISH IF TOO MANY ARE MIXED THROUGH IT, BUT ARE AN IMPORTANT FLAVOUR IN THE END RESULT AS A GARNISH.
IF YOU'RE GAME YOU CAN ADD TWO DICED BIRDSEYE CHILLIES AT THE CURRY PASTE STAGE TO REALLY UP THE ANTE - THIS SORTS OUT THE MEN FROM THE BOYS!
“PACKS A BIG PUNCH OF THAI FLAVOURS, BUT THE SAUCE JUST ENHANCES THE SEAFOOD RATHER THAN OVER POWERING IT - LOVE THIS”