CHOO CHEE RED CURRY SHRIMP (CHOO CHEE GKOONG)
Found this on the net and made it for dinner tonight. It was fantastic! I bought shelled, deveined prawns, didn't bother with the salt bath and didn't pound the chillies. I also used regular basil as that's what I had. Said to serve 4 to 5 with rice and other dishes; two of us polished it off with rice. Recipe is from Dancing Shrimp: Favorite Thai Recipes for Seafood. Sauce can also be used on fish or substitute squid, scallops, shelled clams and mussels, or a combination of shellfish and mollusks for the shrimp.
Provided by Soobeeoz
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
- Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut the other pepper with seeds into fine inch-long slivers.
- Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, while stirring, over medium-high heat for a few minutes until it is aromatic and darker in color and the mixture is very thick.
- Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar stirring well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When the shrimp have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
- Transfer to a serving dish and drizzle reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.
Nutrition Facts : Calories 247.1, Fat 4, SaturatedFat 0.8, Cholesterol 345.6, Sodium 337.9, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 46.6
SPICY MACKEREL WITH CHILES AND TOMATO
Spanish mackerel is a common catch-of-the-day here in the summer. It is also one of the less expensive fish to purchase. Nice fatty full of those omega fatty acids! This recipe is especially nice as it will make good use of our garden's chile & tomato bounty. Received this in an email from www.Chow.com - thanks, Chowhounds!
Provided by Busters friend
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season fish generously on both sides with kosher salt and freshly ground black pepper; set aside.
- Heat oil in a large frying pan over medium heat. When it shimmers, add onion, jalapenos, garlic, chili powder, and cumin and season with salt and freshly ground black pepper. Cook until vegetables are soft and starting to brown, about 7 minutes. Add tomatoes, season with additional salt, and cook until tomatoes just begin to break down, about 2 minutes more.
- Create 4 spaces in the vegetables, and nestle fish, skin-side up, in the empty spaces. Cook until underside is golden in color, about 5 minutes. Flip fish over, add lime juice, and cook, scraping bottom of pan to incorporate browned bits, until almost all liquid is gone, about 2 minutes more.
Nutrition Facts : Calories 327, Fat 22.9, SaturatedFat 4.7, Cholesterol 80, Sodium 109.5, Carbohydrate 7.7, Fiber 1.6, Sugar 3.4, Protein 22.4
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