Yellow Curry Soup with Fish and Shrimp
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| Mild and Sweet |
Had a wonderful monkfish and prawn curry at Flora Indica in South Kensington, London. It was a Bengali Malai Curry which has a coconut milk base. This one does, too, but has Thai influences. Not exactly the same as the restaurant version we had, but delicious nonetheless.
We've been using the halibut we caught in Alaska instead of monkfish....extra delicious!... but any firm white fish will work well with this recipe.
The yellow curry paste we like is made by deSIAM.
--Barbara
Yellow Curry with Fish and Shrimp
(adapted from New Curries)
Serves 2 generously or 4 small servings
32 nibble-size new potatoes (or 8 small quartered)
15 ounces coconut milk
1/4 cup yellow curry paste*
3 T. fish sauce
1.5 T. lime juice
1.5 T. brown sugar
1 large monkfish or halibut fillet, cut into 11/4-inch pieces
10 large shrimp, deveined and tails removed
3 green onions (scallions), thinly sliced
1/3 cup coarsely chopped fresh cilantro
1 fresh long red chili, sliced thinly
1.5 T. finely chopped fresh cilantro for garnish
Prep all of your ingredients so you can work quickly. Takes only 20 minutes to make this dish if you have everything ready.
Pierce the potatoes with a fork or knife, then cook in the microwave by placing them in one layer on a plate, and rotate frequently, for 6 minutes until cooked through. (You can also boil or steam them.)
Meanwhile, in a large saucepot, place half of the coconut milk. Bring to a boil, stirring, until the milk reduces by half.
Add curry paste, cook, stirring, about 1 minute until fragrant.
Add remaining coconut milk, stock, fish sauce, lime juice and sugar. Cook, stirring, until sugar dissolves.
Turn the heat down to low, just a simmer. Add fish and shrimp and potatoes to the pan. Cook about 3 minutes or until seafood is just cooked, i.e., opaque.
Stir in the onions and chopped cilantro.
Divide the curry between 2 bowls.
Add the sliced red pepper and minced cilantro as garnish.
Serve with basmati rice, if desired.
* Yellow curry paste can be found where Thai ingredients are sold. We like deSIAM. Or you can make your own from 2 dried long red chilies, 1 t. ground coriander, 1 t. ground cumin, 1/2 t. ground cinnamon, 2 fresh chopped yellow banana chilies, 1 t. finely chopped fresh turmeric, 2 cloves garlic, 1 small chopped onion, 4 inch stem chopped fresh lemongrass, 2 t. ginger, 1.5 T. fresh cilantro, 1 t. shrimp paste, 1.5 T. peanut oil. Rehydrate the chilies, pan fry the dried spices until fragrant, the put it all in a processor and whiz until very smooth. Makes 1 cup.