Appon's Thai Food Recipes

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Seafood Red Steamed Curry (Ho Muk Talay)

seafood-red-curry.jpg

This dish is seafood in a set red curry. The seafood is normally a mixture of chopped shrimp, crab meat, squid, mussels and minced white fish, but you can omit or exchange similar seafood if you prefer. For a true authentic look, make little parcels of the mixture in banana leaves and steam those, but the taste is the same if you steam it in serving pots, or even foil cups can be used. This dish can also be made with coconut milk in place of the soya milk.


Ingredients for Family
100 gms Shrimp
100 gms Crab Meat
100 gms Squid
100 gms Mussels
100 gms White Fish Meat, Minced
1 Egg
2 Tablespoons Red Curry Paste
250 ml Soya Milk
2 Tablspoons Salt
1/2 Teaspoon Sugar
2 Red Chillies
2 Kaffir Citrus Leaves
50 gms Chinese Cabbage Sliced Finely
20 gms Sweet Basil Leaves

Preparation
1. Clean the shrimp, cut along the centre of the back and remove the black thread 'gut'.
2. Clean the squid, remove the gladius (the hard plate in the body of the squid).
3. In a blender, mix the red curry paste with the fish mince and egg and blend until they are well mixed.
4. Add the soya milk, salt and sugar and blend until you make a red paste.
5. Take several bowls for steaming, I used square serving dishes for the photograph above.
6. At the base of the dish, layer some cabbage and sweet basil, then add some of the chopped seafood as the next layer, then finally fill the dish with the red curry mixture. Tap the bowl to make sure the red curry fills all the gaps.
7. Steam for 10 minutes in a chinese steamer, you can test if it is cooked by pushing a fork in it.
8. Slice the kaffir leaves and chilli into fine strips and garnish the top of the curry with them.

Serve With
Hot Rice

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This page contains a single entry from the blog posted on December 6, 2010 7:01 PM.

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