Name: Seafood and thai eggplant yellow curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram squid hoods; 400 gram firm white fish fillets; 8 uncooked medium prawns (360g); 8 black mussels (200g); 1 teaspoon shrimp paste; 1 tablespoon peanut oil; 2 tablespoon yellow curry paste (see page 248); 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated finely; 1 brown onion (150g), sliced thickly; 10 centimetre stick fresh lemon grass (20g), chopped finely; 1 fresh long red thai chilli, chopped coarsely; 12 fresh thai eggplants (350g), quartered; 1 cup (250ml) fish stock; 400 millilitre can coconut milk; 3 fresh kaffir lime leaves, torn; 1 tablespoon grated palm sugar; 12 scallops (300g); 1/2 cup firmly packed fresh coriander leaves; 2 tablespoon lime juice; 2 fresh long red thai chillies, sliced thinly

Seafood and thai eggplant yellow curry

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Ingredients

500 gram squid hoods

400 gram firm white fish fillets

8 uncooked medium prawns (360g)

8 black mussels (200g)

1 teaspoon shrimp paste

1 tablespoon peanut oil

2 tablespoon yellow curry paste (see page 248)

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated finely

1 brown onion (150g), sliced thickly

10 centimetre stick fresh lemon grass (20g), chopped finely

1 fresh long red thai chilli, chopped coarsely

12 fresh thai eggplants (350g), quartered

1 cup (250ml) fish stock

400 millilitre can coconut milk

3 fresh kaffir lime leaves, torn

1 tablespoon grated palm sugar

12 scallops (300g)

1/2 cup firmly packed fresh coriander leaves

2 tablespoon lime juice

2 fresh long red thai chillies, sliced thinly

Method

1.Cut squid into 1.5cm slices. Cut fish into 3cm pieces. Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.

2.Wrap shrimp paste in foil, place in heated wok; roast, tossing, until fragrant. Discard foil, return shrimp paste to heated wok with oil and curry paste; stir until combined.

3.Add garlic, ginger, onion, lemon grass and chopped chilli to wok; cook, stirring, until onion softens. Add eggplant; cook, stirring, 2 minutes. Add stock, coconut milk, lime leaves and sugar; bring to a boil. Reduce heat, simmer, stirring occasionally, 10 minutes.

4.Add fish; cook, uncovered, 3 minutes. Add remaining seafood; cook, covered, about 5 minutes or until prawns change colour and mussels open (discard any that do not). Stir in coriander and juice.

5.Place curry in serving bowls; sprinkle with sliced chilli and extra coriander leaves, if desired.

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Ingredients

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