Indonesian Seafood Curry, so called because I made it in Indonesia with ingredients from the local market, definitely not because it is an authentic Indonesian curry. Still delicious as anything though!
I’ve been a bit slack on social media of late. Caught up in the shoeless island life. Sun, sea, fish bbq and countless margaritas…it’s been bliss.
Use this curry paste with any veggies, tempeh, tofu, eggs, seafood or meat. It would also work with rice instead of noodles. I’ll be posting a recipe for a jackfruit curry using the same curry paste soon.
Use less chillies if you aren’t up for a hot curry!
Curry Paste (makes about 3 cups)
1 red onion, peeled and chopped
10cm piece ginger, peeled and chopped
10 birdseye chillies
6 kaffir lime leaves
4 lemongrass stalks, white and pale green parts, peeled and chopped
Bunch fresh coriander, leaves, stalks and roots, washed and chopped
Whole bulb garlic, peeled and chopped
1/2 cup tamarind pulp
80g palm sugar
6 limes, juiced
1 tsp pepper
1 tsp turmeric powder
3 tsp coriander
2 tsp cumin
2 tsp salt
1/4 cup coconut oil
1 tbs sesame oil
1 1/2 cups curry paste
1 litre coconut cream
2 cups chicken or veg stock
3 tbs fish sauce
Bunch snake beans, chopped (about 2 cups)
3 asian eggplant, sliced into 3cm rounds
12 spears baby corn
2 bok choy, quartered
Cooked rice vermicelli
Fresh shallots, chopped
In a large wok, heat the sesame oil over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut cream, stock, fish sauce, beans, eggplant and corn. Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins. Add water if necessary.
Add the bok choy and prawns and cook for a further 3mins or until prawns are just cooked.
Serve curry in bowls over the cooked noodles and top with the fresh and fried shallots, coriander, beansprouts and sambal on the side.