Darley Street Thai Chuu-Chii (Red Curry

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Servings: 4 Difficulty: Intermediate
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Exquisite scallop red curry with fresh aromatics and creamy coconut sauce
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This exquisite Thai-inspired dish features tender Coffin Bay scallops simmered in a rich, aromatic red curry sauce. The base is built from scratch using roasted shrimp paste, white peppercorns, galangal, and fresh lemongrass, delivering a complex depth of flavor that store-bought pastes can’t match. The creamy coconut milk balances the heat from dried chilies and the bright acidity of kaffir lime leaves. It is a sophisticated yet approachable meal perfect for a special weeknight dinner or impressing guests. The key is toasting the curry paste in coconut oil until fragrant before adding the delicate seafood, ensuring every bite is packed with authentic Thai flavor.

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Darley Street Thai Chuu-Chii (Red Curry

Author: chefs-mate Cooking Method: , , , , , Cuisine: , Courses:
Difficulty: Intermediate
Servings: 4 Calories: 627.5

Description

This exquisite Thai-inspired dish features tender Coffin Bay scallops simmered in a rich, aromatic red curry sauce. The base is built from scratch using roasted shrimp paste, white peppercorns, galangal, and fresh lemongrass, delivering a complex depth of flavor that store-bought pastes can't match. The creamy coconut milk balances the heat from dried chilies and the bright acidity of kaffir lime leaves. It is a sophisticated yet approachable meal perfect for a special weeknight dinner or impressing guests. The key is toasting the curry paste in coconut oil until fragrant before adding the delicate seafood, ensuring every bite is packed with authentic Thai flavor.

Ingredients

Directions

  1. Grind 10 white peppercorns and a few sheaves of mace into a fine powder using a mortar and pestle or spice grinder.
  2. Roast 1 teaspoon of Thai shrimp paste by microwaving briefly or grilling on foil until fragrant.
  3. Combine the pepper-mace powder and roasted shrimp paste in a blender or food processor.
  4. Add 3 to 5 deseeded and chopped long red dried chilies, 4 chopped shallots (or Spanish onion), 1/2 sliced lemongrass stalk, 1 teaspoon chopped galangal, 1/2 teaspoon kaffir lime zest, 1 tablespoon chopped coriander root, and 1/2 teaspoon salt.
  5. Add a little water and process until a very fine, smooth paste forms, which may take up to 10 minutes. Store any extra paste in a jar in the fridge.
  6. In a medium pan, boil 250 mL of thick coconut cream over high heat, stirring constantly, until the oil separates (about 3-5 minutes).
  7. Add 2 to 3 tablespoons of the red curry paste and fry for 5 minutes, stirring frequently, until the aroma intensifies and the oil separates further.
  8. Stir in 1 tablespoon fish sauce and 1/2 tablespoon palm sugar, frying until the color deepens.
  9. Add 24 Coffin Bay scallops and 125 mL of coconut milk to the pan.
  10. Toss in 5 shredded kaffir lime leaves, 1 julienned fresh red chili, and 2 tablespoons of chopped coriander or basil leaves.
  11. Cook briefly until the scallops are just opaque and cooked through, then serve immediately 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.

Keywords: thai, red curry, scallops, seafood, coconut milk, lemongrass, galangal, kaffir lime, shrimp paste, dinner, asian, spicy, creamy, homemade paste, jasmine rice
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