|
|
| |
| Red Curry Seafood in Thai Style |
| |
| Materials: |
|
| 1/2 LB. of shrimps |
1/2 LB. of squids |
1/2 LB. of scallops
|
|
| |
|
| Sauce Ingredient:
|
|
| 2 T. of red curry paste (see note) |
1/2 C. of coconut milk |
| 1/3 C. of water |
1/2 C. of diced green bell pepper |
| 1/2 C. of diced red bell pepper |
2 T. of chopped garlic |
| 2 C. of tightly packed Thai basil
leaves |
| 1/2 t. of sugar |
1 t. of MSG (optional) |
| 2 T. of fish sauce |
1/3 C. of oil |
| |
|
| Procedures: |
|
- Rinse and devein shrimps; and drain. Remove the head and
tail from squids; discard. Remove skin and rinse; drain.
Cut the squids into 3 stripes; lightly score meat lengthwise
and crosswise and cut into bite-size pieces.
- Bring a pot of water to boil; cook the squid pieces for
20 seconds, and cook shrimps and scallops for about 1 minute;
or until half cooked. Remove and drain.
- Heat the wok then add 1/3 C. of oil, stir fry the chopped
garlic and the red curry paste until fragrant. Add seafood,
green and red bell pepper, then coconut milk, water, sugar,
MSG, and fish sauce. Bring to boil, then add basil leaves;
remove and serve.
|
| Note: You can purchase it in oriental
stores. |
|
| |
|
|
