Tony Zentgraf
To many people, the sound of Thai Curries brings to mind, HOT and bold spices. Many times the thought of hot overwhelming spices turns people away from curry.
Start With Less, You Can Always Add More
The truth is, you can adjust the heat by the amount of curry paste used. As the old saying goes, you can always add more but you can’t take it out once it is in the sauce.
So, start with less and you can always add more.
There are generally three basic types of curry pastes, Red, Green and Yellow. T
ypically, Red is considered the hottest, green is considered the mildest and yellow is somewhere in between. But, to each his or her own.
I like many types of curries but i generally don’t think yellow is the best flavor of the three but as I said before, it all depends on how much you add to the sauce for the level of heat and flavor.
Curry Paste Variations
Another fact to keep in mind is of the Mae Ploy Curry Pastes the yellow is the only one that does not contain Shrimp Paste which may deter someone from liking or wanting curries due to dietary restrictions or preferences.
So if you need to make it vegetarian or without any shrimp yellow paste is the way to go.
Be Adventurous & Make Your Own
Mae Ploy Curry Pastes are a available in most grocery stores. There are other brands that are as good on the market. Making your own is a great alternative and a great experience.
If you have a mortar and pestle you can grind the ingredients to make a red curry.
The basic ingredients for a red curry paste are Garlic, Dried Red Chiles, Lemongrass, Shallot, Galangal, Shrimp Paste, Salt and Kaffir Lime Leaves.
Other ingredients you can add to boost the flavor are coriander, cumin and cilantro.
Read about Port Orford Sustainable Seafood and Rockfish
ENJOY!
Grilled Shrimp & Rockfish Red Curry
Print RecipeRecipe Multiplier
- 12 ea Shrimp Tail-on Peeled and Deveined 16-20 size
- 2 ea Rockfish Fillet
- 3 tbsp Vegetable Oil
- ½ ea Yellow Bell Pepper
- ½ ea Medium Yellow Onion
- 1 tbsp Ginger Minced
- 1 tbsp Lemongrass Minced white part
- 1 tbsp Kaffir Lime Leaves Julienne (can leave whole for flavor)
- 1 ea Large Carrot Sliced
- 2 tbsp Red Curry Paste
- 1 can Coconut Milk
- 2 tbsp Soy Sauce
- ¼ cup Chicken Stock (can use fish stock or vegetable stock)
- 1 tbsp Sugar (can be adjusted up at the end to balance the flavor)
- 1 ea Juice of 1 Lime
- 1 cup Broccoli Pre Blanched
- 2 tbsp Cornstarch Slury to thicken
Instructions
- Pre grill the shrimp and rockfish, season with salt, white pepper, granulated garlic, granulated onion and ground ginger. Grill until cooked. 2-4 minutes until shrimp begin to become pink and translucent and the fish begins to flake. Pull off grill and reserve to add at the curry at the end.
- In a wok or pan, heat the pan and add the oil.
- Add the aromatics (ginger, lemongrass and kaffir lime leaves. Saute to bring out the aroma and begin to layer flavors.
- Add the pre-charred onions and peppers. Continue to saute and layer the flavors.
- Add the Carrots and saute to begin cooking.
- Add the Red Curry Paste and sear the paste in the wok to bring out the flavors in the paste.
- Add the Coconut Milk, Soy Sauce, Sugar and Stock Breaking apart the curry paste in the sauce. Bring to a boil to cook the sauce.
- Add the Lime Juice and combine.
- Add the pre-blanched Broccoli.
- Thicken with the Cornstarch. (add a little bit at a time to avoid over thickening) Sauce must be at a rolling simmer to a boil to thicken with cornstarch.
- Add the Shrimp and broken pieces of Rockfish.
- Serve with Jasmine Rice and Enjoy!
That looks AMAZING! We would love it with chicken too!
This looks delicious! Would these flavors go well with chicken? I work with chicken a lotr more than shrimp and fish.
There will be more with chicken to come.
Thanks for the feedback.