Darley Street Thai Chuu-chii (red Curry) Of Coffin Bay Sc Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-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 made in quantity and stored in a container in the fridge for 3 to 4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good available. Grate the limes for zest while they are stir frozen.
Directions:
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 to 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 250mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3 to 5
minutes. (If using canned coconut cream, dont 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 doesnt separate within 5
minutes, add a tablespoon of oil.) Add 2 to 3 tablespoons of red
curry paste and fry for 5 minutes, stirring, until fragrant. 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 125mL 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.
Posted by Stephen Ceideberg; September 8 1993.
Source from luhu.jp
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 to 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 250mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3 to 5
minutes. (If using canned coconut cream, dont 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 doesnt separate within 5
minutes, add a tablespoon of oil.) Add 2 to 3 tablespoons of red
curry paste and fry for 5 minutes, stirring, until fragrant. 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 125mL 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.
Posted by Stephen Ceideberg; September 8 1993.
Source from luhu.jp