Seafood in Coconut Red Curry

To make the curry paste, in a mini food processor or a mortar, combine the shallots, galangal, garlic, lemongrass, cilantro stems, fresh and soaked dried chilies, lime leaves, shrimp paste and coconut. Process or grind with a pestle until a smooth paste forms. Add 1 to 2 Tbs. water if needed to facilitate the grinding.

In a Dutch oven or a large fry pan over medium heat, bring the coconut cream to a simmer and cook for 2 minutes. Add the curry paste and return the mixture to a simmer, stirring to dissolve the curry paste. Cook until the mixture thickens and the coconut oil separates from the cream, 2 to 3 minutes. Add the fish sauce, palm sugar and lime juice and cook, stirring occasionally, until the flavors are blended, 7 to 10 minutes. Taste and adjust the seasonings.

Just before serving, cut the sea bass into pieces 2 inches long and 1/2 inch wide. Cut the scallops into quarters. Peel the shrimp, leaving the tail segments intact, then devein. Stir the sea bass, scallops and shrimp into the coconut curry. Simmer very gently over medium-low heat until the seafood is opaque throughout, 5 to 7 minutes; do not allow the liquid to come to a full boil. Stir in the lime leaves and transfer the curry to a warmed bowl. Garnish with the cilantro sprigs and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Asian Cooking, by Farina Kingsley, Thy Tran (Oxmoor House, 2009).