How to Make Vietnamese Shellfish Curry with Basil Asian Cooking Recipe Cuisine

Vietnam Shellfish Curry with Basil

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1.5-inch fresh ginger, peeled and roughly chopped

3 garlic cloves, roughly chopped

3 tbsp peanut oil

1 onion, finely slices

2 lemon grass stalks, finely slices

2 green or red Thai chilies, seeded and finely sliced

1 tbsp washed or brown sugar

2 tsp shrimp paste

1 tbsp fish sauce

2 tbsp curry powder or garam masala

2 1/2 cups coconut milk

rind and juice of 1 lime

4 medium-sized squid, cleaned and cut diagonally into 3or 4 pieces

12 king or queen scallops, shelled

20 large prawns, shelled and deveined

1 small bunch fresh basil, stalks removed

1 small bunch fresh cilantro, stalks removed, leaves finely chopped

salt

Directions:

Grind the ginger with the garlic using a mortar and pestle until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Cook until it begins to turn brown then stir in the garlic and ginger paste.

Once it is fragrant, add the sliced lemongrass, sliced chilies and sugar. Cook briefly before adding the shrimp paste, fish sauce and curry powder. Mix thoroughly with a wooden spoon and stir-fry gently for 1-2 minutes.

Add the coconut milk, lime juice and zest. Mix well and bring to a boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.


Gently stir in the squid, scallops and prawns and bring to a boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped cilantro over the top. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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