I love it when the weekly challenge is influenced by Indian and Thai flavors, so I was especially pumped when I saw that this week’s challenge was Malaysian.
This week, I delved into the internet to research the dishes that are most popular in Malaysia and found that many Malay dishes come from Chinese, Indonesian, Thai and Indian roots. I hope to one day get out of Ohio to check out all of these cultures so I can have some true experience with the flavors of the East.
Made with a range of Thai and Malaysian inspired ingredients, from red curry paste to tamarind chutney, once combined with the sharp flavor of onion, mellow turmeric, and coconut milk to makes for a crazy delicious curry sauce.
Make the curry base by using a food processor to pulse together half of the white onion, half of the cherry tomatoes and the lemon and lime juices. Add the garlic, red curry paste and Thai seasoning paste along with the tamarind curry and white sugar.
Melt a couple tablespoons of ghee in a wok and add the onions. Saute the onions until tender and add any other vegetables to the wok that you might enjoy in your curry. I only happened to have an onion on hand, but this recipe is great with red peppers, baby corn and water chestnuts too!
Pour the onion and spice puree into the wok. Let it simmer until the sauce begins to separate between the liquids and solids, without stirring. This is to help bring out the full flavor of the sauce.
Add the coconut milk and stir – then let the sauce simmer for a few minutes until evenly heated throughout.
If you are using scallops, be sure to sear them on each side until browned before adding them into the simmer sauce. This sauce can be used with other kinds of seafood like lobster or even meats like chicken or lamb.
Finally, just toss in the shrimp and simmer for two or three minutes until the shrimp is pink.
I used a variety of ninety second rice for this recipe, because frankly, I didn’t feel like spending the twenty minutes to make it when the curry sauce was ready in just ten minutes. Your favorite rice will work just as well, just be sure to adjust your cooking times to not overcook the shrimp or curry.
Spoon the shrimp, scallops and curry sauce over a full bowl of rice. Eat on it’s own or paired with naan if you are going for an Indian influence. This curry is a perfect combination of tang and heat!
Thai Coconut Prawn Curry
- 16 oz shrimp peeled
- 4 large scallops
- 1 cup coconut milk
- 1 white onion
- 4 tablespoons Thai seasoning paste (lemongrass, cilantro, ginger, chili pepper)
- 3 tablespoons tamarind chutney
- 3 tablespoons turmeric
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 cloves garlic minced
- 10 cherry tomatoes
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 3 tablespoons ghee for sauting
- salt & pepper to taste
- Use a food processor to pulse together half of the onion and cherry tomatoes with the Thai seasoning, tamarind chutney, turmeric powder, red curry paste, soy sauce, white sugar, lemon and lime juices until smooth.
- Melt one to two tablespoons of ghee in a wok over high heat. Add the remaining sliced white onion and sauté until browned and beginning to caramelize.
- Pour in the onion and spice mix. Stir occasionally until the sauce begins to separate solids and liquids, then let simmer for one to two minutes. Pour in the coconut milk, stir well and return to a simmer.
- If using scallops, sear quickly on both sides until browned.
- Toss the uncooked shrimp and seared scallops into the sauce and simmer for an additional one to two minutes until pink and cooked through.
- Serve over your favorite rice and enjoy!