Free Recipe Darley Street Thai Chuu-Chii (Red Curry)
Recipe Type: Free Seafood Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Darley Street Thai Chuu-Chii (Red Curry) Recipe
Stephen Ceideburg
10 White peppercorns
Mace
1 ts Thai shrimp paste
3 To 5 long red dried chillies
4 Cloves shallots
1/2 Stalk lemon grass
1 ts Galangal
1/2 ts Kaffir Lime Zest
1 tb Chopped Coriander Root
1/2 ts Salt
250 ml Coconut Cream
2 tb To 3 tb Red Curry Paste
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 Chilli, Julienned
2 tb Coriander Leaves
Jasmine Rice
Darley Street Thai Chuu-Chii (Red Curry) Preparation
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 3-4 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 avail- able. 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 teaspoon of 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) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of 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 3-5 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 250mL. If it doesn’t separate within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon 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 chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron. File
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