Competition Entry

Thai Seafood Curry

By George Volaris
Thai Seafood Curry
1 vote

Traditional Seafood Curry with vegetables

Cuisine :

Thai

Ingredients :

1 tablespoon red curry
400 ml coconut milk
5 cm piece ginger, grated
Juice of 2 large limes
1 large carrot, grated
100 g purple cabbage, shredded
1 red onion, coarse lay chopped
5 cloves garlic, coarse lay chopped
2 tablespoons oyster sauce
1 bunch Thai basil, chopped
60 g butter
4 tablespoons olive oil
750 g clams, rinsed in salted water several times until water runs clear
500 g king prawns, cleaned and deveined
500 g scallops

Cooking Steps :

Preheat slow cooker for 20 minutes
Place curry paste in bottom of slow cooker
Add carrot, cabbage, onion & garlic
Cook for3 hours on high or 6 hours on low. During the last half hour of cooking, add remaining lime juice, oyster sauce, salt and basil
Heat half the butter and half the olive oil in a heavy based frypan fitted with a lid
Cook clams until they open, discarding any that do not open and place in slow cooker
Sauté prawns and scallops in remaining butter and oil on medium high heat until just cooked, turning just as prawns turn pink and scallops turn golden brown. Add to slow cooker
Heat through and season to taste.
Serve over rice and peas . Garnish with more freshly torn Thai basil.

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