Seafood in Coconut Red Curry
- 2 shallots, chopped
- 2 Tbs. peeled and chopped fresh galangal
- 3 garlic cloves, chopped
- 1 lemongrass stalk, tender midsection only, chopped
- 1 Tbs. chopped fresh cilantro stems
- 2 red Fresno chilies, seeded and chopped
- 3 dried red chilies, soaked in warm water for 15 minutes and drained
- 4 kaffir lime leaves, spines removed
- 1/2 tsp. shrimp paste
- 1 Tbs. unsweetened flaked coconut
- 1 1/2 cups coconut cream
- 4 1/2 tsp. fish sauce
- 1 Tbs. chopped palm sugar
- 1 Tbs. fresh lime juice
- 1/2 lb. sea bass fillets
- 1/2 lb. sea scallops
- 1/2 lb. medium shrimp
- 3 kaffir lime leaves
- 2 fresh cilantro sprigs
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro, fresh stems (1 Tbs.)
- Cilantro, fresh sprigs (2)
- Coconut, unsweetened flaked (1 Tbs.)
- Fresno chilies, red (2)
- Kaffir lime, leaves (7)
- Lemongrass stalk (1)
- Red chilies, dried (3)
- Shallots (2)
- Seafood
- Sea bass, fillets (1/2 lb.)
- Sea scallops (1/2 lb.)
- Shrimp, medium (1/2 lb.)
- Shrimp paste (1/2 tsp.)
- Canned Goods
- Coconut cream (1 1/2 cups)
- Condiments
- Fish sauce (4 1/2 tsp.)
- Cooking & Baking
- Galangal, fresh (2 Tbs.)
- Garlic cloves (3)
- Palm sugar (1 Tbs.)
- Drinks
- Lime juice, fresh (1 Tbs.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published March 23, 2012 (11 months ago).
50 people saved this recipe.
