Shrimp Curry with Choo Chee Curry Paste (or with Scallops or Fish)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 pound large shrimps/prawns, or scallops; or a combination of the two
1/2 pound fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
7-10 dried red chilies, (de arbols work fine), soaked to soften, then chopped
1 head garlic, or about 12-15 cloves, chopped
2 tsp. shrimp paste (
1 Tbsp. peanut oil (for precooking fresh mushrooms)
2-3 Tbsp. fish sauce (näm bplah)
Instructions:
Shell the shrimp/prawns and butterfly them. Place the shrimp in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside for 15-20 minutes, then rinse a few times with running water to wash off all the salt. Drain well.
If you are using scallops, rinse and drain them well. Make a well-blended paste out of the ingredients from the fresh red peppers to the shrimp paste either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated.
If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.)
Spoon a cup of the coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken, then stir in the chile paste and fry until the mixture is aromatic and the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves.
Stir-fry over high heat until the shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chile sauce.
Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.
Recipe from Kasma Loha-unchit.