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Seafood Curry

Blend all the ingredients for the curry paste together in a food processor or magic bullet until smooth, and set aside. Put pot on stove on medium heat and saute onions until transparent, Pour in blended curry paste and fry until fragrant Add seafood stock and coconut milk and leave to simmer Add lime leaf, dried crayfish and taste for additional salt, ( note that seafood stock should already cont. . .

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Servings: 2

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

3 garlic cloves

1 and a half tbsp of olive oil

1 lemongrass stalk

2 tsp of fish sauce

7 small thai green chilli peppers

1 inch of galangal root

1 tsp of coriander seeds

1 tbsp of freshly sliced cilantro leaves

1 juice of lime

1 half of white onions, diced

salt black pepper

curry

curry paste ( see ingredients above, you can buy from the grocery store, but id advise making yours, taste way better and you ca

1 and a half cup of coconut milk

1 half of white onion, finely diced

1/4 cup of seafood stock ( i gave a recipe for making this in my last post)

5 jumbo prawns ( shell removed and de-veined)

4 crab pieces

1 kaffir lime leaf

1 tbsp of ground dried crayfish/shrimp, or shrimp paste

coconut jasmine rice

1 cup of thai jasmine rice

3/4 cup of coconut milk

2 juice of limes

1 zest of lime

to serve salt

Preparation

1Blend all the ingredients for the curry paste together in a food processor or magic bullet until smooth, and set aside.

2Put pot on stove on medium heat and saute onions until transparent, Pour in blended curry paste and fry until fragrant

3Add seafood stock and coconut milk and leave to simmer

4Add lime leaf, dried crayfish and taste for additional salt, ( note that seafood stock should already contain seasoning, i did not need any additional salt, but make sure you check).

5Add in Prawns and Crab and leave to boil on high heat until curry thickens to preference. Serve Hot.

6Meanwhile, Boil rice with coconut milk, lime juice and salt, and add water until rice is covered, boil until Rice is soft to preference, To serve, grease a ramekin with butter, fill with rice until totally covered and turn upside down on a flat plate.

7Garnish with Lime Zest.

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