*  Exported from  MasterCook  *

            Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops

Recipe By     : The Sydney Morning Herald, Jun 15, 1993
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                           Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    White peppercorns
                        Mace
   1       ts           Thai shrimp paste
   3                    Long red dried chiles -- up to 5
   4                    Shallots
     1/2                Lemon grass stalk
   1       ts           Galangal
     1/2   ts           Kaffir lime zest
   1       tb           Coriander root -- chopped
     1/2   ts           Salt
 250       ml           Coconut cream
   2       tb           Red curry paste -- up to 3 tb
   1       tb           Fish sauce
     1/2   tb           Palm sugar
  24                    Coffin Bay scallops
 125       ml           Coconut milk
   5                    Kaffir lime leaves
   1       lg           Fresh red chile -- julienned
   2       tb           Cilantro
                        Jasmine rice

  A colleague who recently visited the Darley Street Thai at its new
  location in Bayswater Road, Kings Cross, described this dish as
  "exquisite". Though the recipe may seem dauntingly lengthy, most of
  it is simply a long list of ingredients for red curry paste, which
  can be made in quantity and stored in a container in the fridge for
  3 to 4 weeks for further use. Frozen kaffir limes can be bought
  very cheaply in good Asian stores, where the rest of the
  ingredients listed should also be available. Grate the limes for
  zest while they are stir frozen.
  
  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 ts Thai shrimp paste
  by zapping it in a microwave oven or putting it on a little piece
  of foil under the grill.
  
  Put the pepper-mace mixture and the shrimp paste in a blender.
  David recommends a blender but some of us will have to make do with
  a food processor or the mortar and pestle. Add 3 to 5 long red
  dried chiles, deseeded, washed, and chopped, 4 true shallots, or
  substitute the same quantity of Spanish onion, 1/2 lemon grass
  stalk; sliced, 1 ts galangal; peeled and chopped, 1/2 ts kaffir
  lime zest, 1 tb coriander root; scraped and chopped, 1/2 ts salt,
  and a little water. Process to a very fine paste. This may take up
  to 10 minutes. Transfer to a storage jar.
  
  In a medium-size pan, boil 250 ml coconut cream over high heat,
  stirring constantly, until the oil separates out, about 3 to
  5 minutes. If using canned coconut cream, don't shake the can--use
  the solid mass of coconut at the top of the can, plus as much of
  the rest as you need to make up 250 ml. If it doesn't separate
  within 5 minutes, add 1 tb oil. Add 2 to 3 tb red curry paste and
  fry for 5 minutes, stirring, until fragrant. Add 1 tb fish sauce,
  1/2 tb palm sugar, and fry until colour deepens. Add 24 Coffin Bay
  scallops (12 if other dishes will be served simultaneously) and
  125 ml coconut milk. Check for sweet-sour balance. Throw in
  5 kaffir lime leaves; shredded, 1 large fresh red chile; julienned,
  and 2 tb of either cilantro or basil leaves. Serve with jasmine
  rice.
  
  Recipe by Mark Herron
 
  Posted by: Stephen Ceideburg


                   - - - - - - - - - - - - - - - - - -