Darley Street Thai Chuu-chii (red Curry)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Thai	Seafood, Thailand	4	Servings

INGREDIENTS

		Stephen Ceideburg
10		White peppercorns
		Mace
1	t	Thai shrimp paste
3		To 5 long red dried chillies
4		Cloves shallots
1/2		Stalk lemon grass
1	t	Galangal
1/2	t	Kaffir Lime Zest
1	T	Chopped Coriander Root
1/2	t	Salt
250		Coconut Cream
2	T	To 3 tb Red Curry Paste
1	T	Fish Sauce
1/2	T	Palm Sugar
24		Coffin Bay Scallops
125		Coconut Milk
5		Kaffir Lime Leaves
1		Fresh Red Chilli, Julienned
2	T	Coriander Leaves
		Jasmine Rice
2/5		Courtesy Mark Herron.

INSTRUCTIONS

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
is simply a long list of ingredients for red curry paste, which  can be
made in quantity and stored in a container in the fridge for  3-4 weeks
for further use. Frozen kaffir limes can be bought very  cheaply in
good Asian stores, where the rest of the ingredients  listed should
also be avail- able. Grate the limes for zest while  they are stir
frozen.  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- 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 250 mL coconut cream over high heat,  stirring constantly, until
the oil separates out, about 3-5 minutes.  (If using canned coconut
cream, don't 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 doesn't separate within 5 minutes,  add a tablespoon of oil.) Add
2-3 tablespoons of red curry paste and  fry for 5 minutes, stirring,
until fra- grant. 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 125 mL 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,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 330 Calories From Fat: 16 Total Fat: 1.8g Cholesterol: <1mg Sodium: 424.3mg Potassium: 1354.5mg Carbohydrates: 72.8g Fiber: 14.8g Sugar: 31.9g Protein: 12.5g