Original Thai Seafood Curry
This week on Recipe for Success our student chef Amilio Ramkissoon from Johannesburg prepares Thai Seafood Curry for Virgil Kahn from Indochine, Reuben Riffel speak to Nicolò Pudel about his Recipe for Success.
Ingredients
- 60ml Olive Oil
- 2 Red Onions
- 2 Garlic Cloves
- 1 Lemon Grass Stalk
- 20ml Brown Sugar
- 600ml Coconut Cream
- 15g Ginger
- 1 tbs Tomato Puree
- 400g White Fish Fillet
- 200g Tiger Prawns
- 60ml Fish or Chicken Stock
- 1 tsp Caster Sugar
- 30ml Lime Juice or
- 1 Whole Lime
- 30ml Corriander
- 30ml Basil
- Pinch Salt
- Pinch Pepper
- 80g Basmati Rice
- 200g Crab Sticks
- 100g Mussels
- 30g Shallots
- 10g Corriander
- 10g Chillies
- 5g Lemon Grass
- 5g Ginger
- 1⁄2 Cardamom Pod
- 1⁄2 Star Anise
- 2Cloves
- 5ml Pepper Corns
- 260ml Chicken Stock
- 5ml Olive Oil
- Panko Bread crumbs
- Eggs Flour
Method
- Heat the oil in a heavy based frying pan over medium heat.
- Add one of the chopped onions and stir until softened then add the two chopped garlic cloves and cook for a few seconds
- For Thai Curry Paste:
- Add all ingredients to the pestle and mortar and mash until it becomes a pulp. It should measure 65ml when complete.
- Add the curry paste and tomato puree, cook stirring for 1 minute.
- Cut the fish in squares and add with the rest of the seafood to the pan until coated in sauce.
- Pour in the coconut milk, stock and sugar and season with salt and pepper.
- Bring to boil then reduce to simmering until the seafood is cooked through.
- Add lime juice, chopped coriander and basil when done.
- For Rice: Fry off one onion in 5ml oil/butter until soft. Add rice and toast for 3 minute, then add stock gradually while mixing in the rice for 15 minutes on a light boil until rice is soft.
- After cooking the rice, it’s cooled down, moulded then pane.
- It then gets deep fried.
