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Thai Green Curry with Smoked Seafood and Rice Crisp

Name: Thai Green Curry with Smoked Seafood and Rice Crisp
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 tablespoons Authentic Thai Green Curry Paste; 800 ml Coconut Milk (full fat); 200 ml Fish Stock; 200 g Filé de Salmão Defumado; 200 g Medium Shrimp; 100 g Large Scallops; 6 units Mini Thai Eggplants (or regular eggplant); 100 g Green Beans; 4 leaves Kaffir Lime leaves; 1 stalk Lemongrass; 2 units Red Bell Peppers (small); 1/2 cup Thai Basil; 2 tablespoons Fish Sauce; 1 teaspoon Palm Sugar (or brown sugar); 2 tablespoons Vegetable Oil; 2 cups Cooked Jasmine Rice (cold); 2 cups Oil for Frying (rice)

An ode to the complexity and freshness of Thai cuisine, reinvented.

Por

Equipe Receita Solta

Thai Green Curry with Smoked Seafood and Rice Crisp

Prep Time35 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Calories775 kcal

Resumo para quem tem pressa

"A refined and aromatic Thai green curry that combines the creamy richness of coconut milk with succulent shrimp, tender scallops, and smoky hints of salmon. Served with crispy fried jasmine rice and kaffir lime leaves."

Discover an elevated version of the classic Thai green curry, combining the richness of smoked seafood with the innovative texture of crispy jasmine rice. This recipe celebrates the journey of culinary reinvention, transforming familiar ingredients into an unforgettable experience.

O Que Você Precisa Saber

- The initial frying of the curry paste in hot oil releases the aromatic oils of the lemongrass, cilantro, and green peppers. - The seafood enters the broth only in the last three minutes to cook to the tender point without hardening. - The jasmine rice cooked and fried in hot oil adds an incomparable crunchy textural contrast to the velvety broth.

Ingredients

4 tablespoons Authentic Thai Green Curry Paste
800 ml Coconut Milk (full fat)
200 ml Fish Stock
200 g Filé de Salmão Defumado
200 g Medium Shrimp
100 g Large Scallops
6 units Mini Thai Eggplants (or regular eggplant)
100 g Green Beans
4 leaves Kaffir Lime leaves
1 stalk Lemongrass
2 units Red Bell Peppers (small)
1/2 cup Thai Basil
2 tablespoons Fish Sauce
1 teaspoon Palm Sugar (or brown sugar)
2 tablespoons Vegetable Oil
2 cups Cooked Jasmine Rice (cold)
2 cups Oil for Frying (rice)

Instructions

Prepare the Crispy Jasmine Rice: In simple terms: Heat the oil for frying in a deep pot to 180°C. With the cooked and cold jasmine rice, spread small portions in a sieve and fry them for 1-2 minutes until golden and crispy. Drain on paper towels and season lightly with salt. Reserve.

Start the Curry: In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until the aromas are released and the paste darkens slightly. This is the base of the flavor.

Add the Liquids and Aromatics: Add half of the coconut milk and the fish stock to the pot, stirring well to dissolve the curry paste. Add the crushed kaffir lime leaves and the sliced lemongrass. Let it boil gently for 5 minutes.

Cook the Vegetables: Add the baby eggplants and green beans to the sauce. Cook for about 5-7 minutes, or until the vegetables are soft, but still crunchy. They should absorb the intense curry flavors.

Add the Seafood: Add the shrimp and scallops to the pan, cooking for 2-3 minutes until opaque and cooked through. The professional technique is not to overcook the seafood to maintain its juicy texture and delicate flavor.

Finish the Flavor: Remove the pan from the heat. Incorporate the remaining coconut milk, fish sauce, and palm sugar. Mix gently. Add the smoked salmon last to just warm it up, preserving its texture.

Serving: Serve the curry hot in bowls. Garnish with fresh Thai basil leaves and red bell pepper slices. Serve immediately accompanied by crispy jasmine rice, which adds an incredible contrast.

Equipe sua Cozinha

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Chef Tips

- Tear the kaffir lime leaves with your hands to break the essential oil glands before adding to the pan. - Add the smoked salmon only at the end off the heat to preserve its delicate texture and smoky aroma. - Fry the jasmine rice in very hot oil at 180°C in small portions at a time so it puffs up and becomes crispy without getting greasy.

Variations

- Substitute scallops with cleaned squid rings or fresh mussels in their shells added at the boiling point. - Incorporate fresh white shimeji mushrooms or oyster mushrooms along with the green beans to reinforce earthy notes. - Increase the amount of chopped green chilies to elevate the spiciness of the curry to the authentic style of southern Thailand.

Substitutions

- Thai basil can be replaced by fresh Italian basil with a few chopped fresh mint leaves. - Kaffir lime leaves can be replaced by fine zest of Tahiti lime and a few drops of the juice at the end. - The mini Thai eggplants can be substituted with regular eggplant or zucchini cut into small cubes.

How to Store

Conserve o curry com frutos do mar em pote hermético na geladeira por até 2 dias. Reaqueça suavemente em fogo muito baixo sem deixar ferver vigorosamente; mantenha o arroz crocante separado em recipiente seco em temperatura ambiente.

Can You Freeze It?

Freezing this dish is not recommended. Delicate seafood like shrimp and scallops become rubbery after thawing, and the emulsion of rich coconut milk tends to curdle and separate its liquid phases.

What to Serve With

Sirva acompanhado de tigelas de arroz jasmim vaporizado fumegante e gomos de limão para espremer na mesa. Uma salada tailandesa de pepino com vinagrete agridoce ou cerveja do tipo lager gelada equilibra a picância da pasta verde.