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SEAFOOD IN COCONUT CURRY SAUCE 

We love this recipe adapted from one in Chef Eric Rippert's cookbook 'Avec Eric'.   It was inspire by the time he spent on the Cayman Islands.   

Ingredients

2 tablespoons canola oil
1 shallot
2 garlic cloves, thinly sliced
1 stalk lemongrass, thinly sliced
2 tablespoons thinly sliced fresh ginger
2 teaspoons Thai red curry paste
1 teaspoon Madras curry powder
½ cup chicken stock
1 cup unsweetened coconut milk
- fine sea salt and freshly ground black pepper
1½ pounds seafood -- we use a combination of sole and large shrimp, peeled and deveined
¼ cup fresh lime juice
½ cup fresh basil, julienned

Heat the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass and ginger and sauté until softened.  Add the Thai curry paste and curry powder and stir to combine.  Add the chicken stock and simmer for about 10 minutes, until lightly reduced.  Add the coconut milk and simmer for 5 more minutes for the flavors to come together.  Remove the curry sauce from the heat and season to taste with salt and pepper.  Strain the sauce through a fine-mesh sieve into another saucepan.

Season the seafood with salt and pepper and add the shrimp to the curry sauce.  Bring the curry sauce to a simmer and cook just until the shrimp start to turn opaque, about 5 minutes.  Stir in the lime juice to taste.  Divide the curry among 4 bowls, then garnish with the basil and serve immediately.

Caribbean Fried Rice
From Avec Eric

1½ cups uncooked basmati rice
- fine sea salt and freshly ground black pepper
4 tablespoons olive oil
3 tablespoons sliced scallions
1 jalapeño pepper, seeded and minced
2 teaspoons minced fresh ginger
½ cup diced apple
¼ cup diced banana
¼ cup diced pitted peeled mango
¼ cup golden raisins
¼ cup sliced almonds
- pinch of cayenne pepper
- cilantro chiffonade, for garnish

Rinse and drain the basmati rice.  Place the rice in a small saucepan with 2½ cups of water and a pinch of salt.  Bring the rice to a boiil over high heat, then lower the heat to medium and simmer for 10 minutes, or until most of the water has been absorbed.  Place a tight fitting lid on the pan, then remove the pan from the heat and let sit for another 10 minutes or until all the water is absorbed and the rice is tender.  Spread the rice out on a sheet pan and chill.

Heat the olive oil in a large nonstick sauté pan over high heat.  Add the scallions, jalapeño and ginger and very quickly toss until fragrant.  Add 2½ cups of the chilled cooked rice, apple, banana, mango, raisins and almonds and season to taste with salt, pepper and cayenne.

Transfer the fried rice to a platter.  Garnish with cilantro and serve hot.