This exquisite Thai red curry, inspired by Darley Street Thai, features tender Coffin Bay scallops simmered in a rich, aromatic broth. The dish balances the heat of fresh red chilies and homemade red curry paste with the sweetness of palm sugar and the depth of fish sauce. Aromatics like galangal, lemongrass, and kaffir lime leaves provide a fragrant, citrusy backbone that cuts through the richness of the coconut cream. It is a sophisticated yet approachable main course, perfect for a special weeknight dinner or an intimate gathering. The vibrant flavors and silky texture make it a memorable addition to your Thai cooking repertoire.
Darley Street Thai Chuu-Chii (Red Curry Of C
Description
This exquisite Thai red curry, inspired by Darley Street Thai, features tender Coffin Bay scallops simmered in a rich, aromatic broth. The dish balances the heat of fresh red chilies and homemade red curry paste with the sweetness of palm sugar and the depth of fish sauce. Aromatics like galangal, lemongrass, and kaffir lime leaves provide a fragrant, citrusy backbone that cuts through the richness of the coconut cream. It is a sophisticated yet approachable main course, perfect for a special weeknight dinner or an intimate gathering. The vibrant flavors and silky texture make it a memorable addition to your Thai cooking repertoire.Ingredients
Directions
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Grind 10 white peppercorns and a few sheaves of mace into a fine powder using a mortar and pestle or spice grinder.
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Roast 1 teaspoon of Thai shrimp paste by microwaving it briefly or heating it on foil under a grill until fragrant.
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Combine the pepper-mace mixture and roasted shrimp paste in a blender or food processor.
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Add 3 to 5 deseeded and chopped long red dried chilies, 4 cloves of chopped shallots, 1/2 stalk of sliced lemongrass, 1 teaspoon of chopped galangal, 1/2 teaspoon kaffir lime zest, 1 tablespoon chopped coriander root, and 1/2 teaspoon salt.
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Blend the mixture with a little water until it forms a very fine, smooth red curry paste, scraping down the sides as needed.
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Transfer the finished curry paste to a storage jar; it can be kept in the fridge for up to 4 weeks.
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In a medium pan, bring 250 mL of thick coconut cream to a boil over high heat, stirring constantly until the oil separates from the cream, about 3 to 5 minutes.
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Add 2 to 3 tablespoons of the red curry paste to the hot coconut oil and fry for 5 minutes, stirring frequently until fragrant.
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Stir in 1 tablespoon of fish sauce and 1/2 tablespoon of palm sugar, frying briefly until the color deepens and the sugar dissolves.
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Add 24 Coffin Bay scallops and 125 mL of coconut milk to the pan.
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Simmer gently for just a few minutes until the scallops are just cooked through.
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Taste and adjust seasoning if necessary to balance sweet, sour, and salty flavors.
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Toss in 5 shredded kaffir lime leaves, 1 julienned fresh red chili, and 2 tablespoons of chopped coriander or basil leaves.
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Remove from heat immediately and serve hot over jasmine rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 627.5kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 50.0mg3%
- Total Carbohydrate 160.0g54%
- Dietary Fiber 62.5g250%
- Sugars 6.8g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
