Steamed Seafood Curry
Servings
4 Servings
Servings
4 Servings
Ingredients
Curry Paste
  • 10grams dried Red Chilisoaked, drained and chopped
  • 30grams fresh Red Chili
  • 30grams lemongrass
  • 10grams fresh tumeric
  • 15grams fresh galangal
  • 10grams krachai or fingerroot(Optional)
  • 200grams shallots
  • 6cloves garlic
  • 4pieces kaffir lime leaf
  • 1teaspoon shrimp paste
  • 2 tablespoons palm sugar
Main Curry
  • 3 eggsbeaten
  • 2tablespoons fish sauce
  • 1tablespoon corn flour or rice flour
  • 200grams raw prawnscut into chunks
  • 400grams white fish such as snapper or codcut into thin slices
  • 250milimeters coconut cream
To Garnish
  • 1 red chilithinly sliced
  • 1 limecut into four wedges
  • 1small bunch coriander
  • 2tablespoons coconut cream
  • 2 kaffir lime leavesshredded
Instructions
  1. To make the curry paste, combine the curry paste ingredients in a food processor or blender and process until you get as smooth a paste as you can, pausing to scrape down the sides from time to time. If the paste is a little dry, add a couple of teaspoons of water till it gets going again, but try to avoid having it too wet – the curry paste isn’t getting fried off in this curry, so it may make the mix too watery if it’s overly moist.
  2. Mix the curry paste together with the eggs, fish sauce and corn or rice flour till well combined. Add the fish and prawns and stir so that they’re coated with the mix, then gently fold in the 250ml coconut cream until everything is incorporated.
  3. [Because you won’t be able to taste or adjust the curry as it’s cooking, at this stage I like to put a little spoonful into a ramekin and microwave it for 15 – 20 seconds till cooked, then test it for seasoning – add more palm sugar or fish sauce if you prefer.]
  4. Divide the mix between 4 small individual serving bowls (like a rice bowl) or ramekins, the shallower the better – taller bowls will take longer to cook in the middle. Alternatively, you could use one big bowl instead, but again make sure it’s fairly shallow and a uniform height, maybe something along the lines of a pie dish – a deep bowl will take ages to cook through. If you can get your hands on some banana leaves, you could try making some banana leaf baskets or parcels to steam the mixture in, which would be the traditional serving method. I can’t always get hold of them, nor am I practiced enough at doing so, hence I default to the little bowls.
  5. Steam the curry for between 30 – 40 minutes on medium high heat – the exact length of time will depend to a certain extent on the size and shape of your chosen container. To test for doneness, poke the curry with a metal skewer or small knife – it should be come out clean, and be hot to the touch.
  6. Divide the reserved coconut cream between each bowl and top with the shredded lime leaf, chili and coriander, and serve with some lime wedges on the side.
Recipe Notes

Soak the dried chilies in hot water for about 15 to 20 minutes till softened, then drain and roughly chop. Chilies can be deseeded if you prefer things less spicy.

In this version, I’ve chosen to use more egg and some cornflour to make a stiffer mixture, so that it cooks out a little more custardy. If you prefer a softer version, use 2 eggs and no cornflour.