Mixed Seafood in Green Curry

Mixed Seafood in Green Curry


        750 ml (3 cups) thick coconut milk

        200 g (7 oz) slender Asian eggplants, cubed to yield 2 cups

        250 g (9 oz) zucchini, cubed to yield 2 cups

        6 kaffir lime leaves

        4 tablespoons fish sauce

        1 tablespoon shaved palm sugar or dark brown sugar

        250 g (9 oz) shucked fresh scallops, sliced

        250 g (9 oz) fresh squids, cleaned, body sacs cut into rings

        250 g (9 oz) fresh fish fillets, sliced

        250 g (9 oz) mussels, scrubbed

        Sprigs of Thai basil leaves (horapa), to garnish
       
   
        Green Curry Paste

        1 tablespoon cumin seeds

        1 teaspoon coriander seeds

        ½ teaspoon black peppercorns

        4 green chilies, deseeded and sliced

        2 green bird's-eye chilies

        1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced

        1 cm (½ in) galangal root, peeled and sliced

        1 kaffir lime leaf

        4 shallots

        2 cloves garlic

        1 tablespoon crushed coriander roots and stems

        ½ teaspoon dried shrimp paste

½ teaspoon salt
   
       
        Serves 4 to 6

        Preparation time: 45 mins

        Cooking time: 20 mins
1 To make the Green Curry Paste, dry-fry the cumin, coriander seeds and black peppercorns in a wok or skillet over medium heat for about 5 minutes, until fragrant. Combine the roasted ingredients and all the other ingredients and grind to a smooth paste in a blender.

  2 Heat 60 ml (¼ cup) of the coconut milk in a wok over medium heat until hot. Stir in the Green Curry Paste and simmer for 2 to 3 minutes, stirring constantly, until fragrant. Add the eggplant, zucchini and kaffir lime leaves and mix well. Add the remaining coconut milk and bring the curry to a boil. Season with the fish sauce and sugar. Reduce the heat to low and simmer for 7 to 10 minutes until the vegetables are cooked. Remove from the heat.

  3 Just before serving, bring the curry to a boil over medium heat and add the seafood. Simmer for 2 to 3 minutes until the seafood is cooked. Check seasoning, adding more fish sauce and sugar if desired.

  4 Transfer to a serving bowl and garnish with kaffir lime leaves. Serve hot with steamed rice.