Thai Yellow Curry with Seafood
The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.
1 (13.5- to 14-oz.) can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
3/4 cup sliced onions (1/2-inch-thick slices)
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
3/4 cup halved cherry tomatoes
1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
Whole basil leaves (Thai or Italian), for garnish
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.
Serve the curry with Steamed Jasmine Rice
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 83
March 3, 2011