Hi there, Scott Merrick here and in this video I want to show you how to make a beautiful time seafood curry. And this is one of our favorites in our house particularly for men because it only takes about 20 to 30 minutes to cook from start to finish. So from walking the door after work if you want to put a meal on the table very very quickly. Beautiful Thai seafood curry is great because from start to finish, you're looking at about 20 to 30 minutes to prepare everything and then cook it and then getting onto the table. So if you want to come a bit closer, and I will show you the ingredients that we're going to put into our curry let's run through the ingredients Shall we start with the fish and the seafood. I've got here about 200 grams of calamari rings.

This is to squid tubes cut up into into into tubes into rings. About 250 grams of raw prawns here that roughly works out about three prawns per person is feed this curry feeds about four to six people and 350 grams ish 350 to 400 grams of a firm white flesh fish. This is this is Rocklin or LNG and you can also use cod also known as blue eye as well. You want something that's like quite firm because when you make the curry you don't want like the fish to to fall apart when it's cooking. Also, you actually have a look at the size of the pieces of the fish here. Got some clean fingers, I'll pick it up and show you they're about two to three centimeters square so nice large chunks now.

When you buy your your efficiency food and you can get your, the fishmonger to like cut it up for you as well. It's You want, that's what I did. So that's sufficiency food. We've also got some vegetables as well. I've got here. This is one onion, which I've cut into half then in half again and then in half again.

So it's sort of like an eight. This is going to go into the curry and I've got here some, some green beans that I've taken the top and bottom off, I've cut into two to three centimeter pieces. And these are these may not know what these are. These are what's called Kapha line leaves that spoke a double f IR and they used extensively in Thai cookery because they have a beautiful beautiful line aromatic perfume to them and they give this beautiful beautiful lime flavor or citrus flavor to your curry. Now with the Line leaves you can buy these fresh from like Asian grocery stores. And if you notice they might be a little bit discolored.

When you buy them. They're nice and lovely and glossy, but they freeze fantastically and they keep for like three or four months in the freezer. So what I do is I buy my little bag of kaffir lime leaves, take them home, put them in the freezer and then pull out some careful lime leaves when I'm making a curry. So I've got about six or seven kaffir lime leaves here. We've also got here a 200 gram jar of Thai red curry paste. You could also use a Thai green curry paste as well, but 200 grams here so it's what it looks like.

And we've got 400 mil of coconut cream or mixed with some coconut oil you can use coconut cream or coconut milk and I'm using a walker A coconut cream and one can of coconut milk or like coconut oil because that's what I had in the cupboard. Or you could just use like two cans of coconut cream or if you wanted to keep it a bit lighter, just use some coconut two cans of coconut milk, but you need about 200 to 400 mil cans of coconut milk or cream. So there are ingredients for Thai seafood curry and equipment. I'd say one more thing before we start on the equipment. We use fish and seafood. I love fish and seafood, but unfortunately, and so there's my family they love it as well.

But unfortunately it's really really expensive to go buy fresh fish and fresh seafood. It's just so expensive these days. So what I do is I buy frozen fish and seafood. And so when I go to the supermarket or buy these are a bag of like frozen prawns that I bought from the supermarket. These squid tubes here and squid rings were frozen. Script tubes that I bought again from the supermarket and the actual Rocklin itself, I actually bought that frozen as well in pieces, and then what I do is I bring it all home, put it in my freezer, and then when I need some, some fish or seafood to make recurring rate all I am or casserole or something like that I'm a fish casual fish do I just take it out of the freezer, and it's really really handy because it's always in the freezer ready to go and when I'd like to make a seafood curry, but also it's it's it's a it's a lot cheaper to buy frozen fish and seafood.

Opposed as opposed to like fresh fish and seafood. And the quality is, it's just as good you can quite happily use frozen fish and seafood instead of for us fish and seafood. So there's a tip for you. Now equipment Are we going to need is a pot like this with a lid, I think this is about a six or seven liter pot casserole pot like that with a band if you don't have a pot like this, you could also use like a large frying pan like this one with a lead as well. So that would that would say just as just as well. So I think what should we shall do is and let's get into it.

So if you come a bit closer, I'll show you how we put everything together in a pot. take the lid off to one side, we're going to put about 200 grams of the tide carry paste. Now depending on the brands you buy, some are stronger than others. So most of them are roughly the same. You get to the actual Taiwan's themselves they can be, they can be super, super spicy, but the normal ones you buy from the supermarket are really well flavored and quite mild. So this is a red curry paste here so that's hundred 95 grams so roughly 200 grams if you buy a bigger jar, put that in there.

We then take our cans of coconut milk and coconut cream, whatever you give them a shake because sometimes the the coconut cream in the milk separates itself separates in the team. lid off and that's one team inside Just like that, then we take our capitalized leaves, put them in just like this. Then all we do is turn on the heat and bring everything to the boil. Now that we're in the sound is the fam of my new new toy that I bought the other day. This is my new induction hub portable induction hub and the line bought day before yesterday says my new toy now I love it very much. So mix your curry, Thai red curry paste, careful lime leaves and coconut milk or cream together like that.

Bring this to the boil. And then what we do when it comes to boil, we'll add our vegetables into the source, the temperature will drop. We bring it back to the boil. And then what we do is and we turn it down and we simmer is for about 10 minutes until the vegetables are caught. So we'll just wait for this to come to the boil. A curry sauce has come to the boil down.

So what we do is carefully add our vegetables so that to one side we'll bring this curry sauce back up to the boil and then we'll turn the heat down and then we're going to simmer it for 10 minutes and that will cook the vegetables and all Also infuse the vegetables with all the flavor of the curry and also help cook out all of the ingredients in the curry sauce and infuse the source with a flavor of the kattiline leaves as well. Let's just turn this down now. A curry sauce is simmering, jumping now so just give it a stir is to distribute the heat sources simmering there after 10 minutes and what we do is we take a seafood and we just put it into the source puppy the lid on it and just bring it back up to a nice gentle simmer or like a like a low boil and then going to simmer this for about five to seven minutes, roughly or until like that the fish in the sea food is cooked through then it's ready to serve.

So it's really really simple. To cook and very, very quick indeed. So I'll get back to you soon when the the vegetables are cooked. And this has been swimming for 10 minutes and it's time to put the the seafood in. So I'll see you saying 10 minutes has gone past our curry sauce has been simmering now for about 10 minutes. Oh, can I just demonstrate what I did I just want to see whether or not my my beans are cooked or not, is that microfiche went on a couple, two or three more minutes.

The bins aren't quite cooked yet. And I'm at my brain sculpt you know quite quite well. And so I'm assuming this now for another. I'm not going to turn my thing on. You got it. Done, how to drive them.

Yeah, let's read the instruction book. Okay, so I'm gonna cook this for another for another two or three minutes. And then after that, what are the seafood but I'll show you what we do. Anyway so i'll see you thing so two more minutes has gone past just checked my beans Yeah, pretty much right up. Oh, it was right next to me up the news put the seafood in that'd be come close up all I'll show you what we would do that curry sauce is just simmering nicely what we do we just put our fish in and we go just like this calamari And then our problems Chrome's in. Just push them down into the curry sauce was lava and wanna turn our heat up a little bit.

What we do is we put the lid on, just like this. And we're going to cook the very gently cook the seafood in the sauce for about five to seven minutes or until the the seafoods nicely cooked through. It's a good idea. Just to set your timer for five Next, and so you know exactly how long your your fish and seafood has been cooking. You don't want to overcook it, but if you do overcook it, that's going to be totally fine fish and seafood does cook really really quickly but the first time you make it you might you know, overcook your fish a little bit. People are always worried about law you know, I haven't cooked enough I haven't cooked enough.

But I'll show you exactly what to look for with your your fish in your seafood to make sure it's actually cooked through because that's something our people always ask me now Hey, Scott, how do you know when my um my fish and seafood is cooked. So I'll show you in a minute. So my time is taken away for five minutes. And this is simmering very, very nicely in the pot now. So I'll get back to you soon. I'll time this guy enough five minutes now, which was just long enough enough, which was just long enough for me to make a cup of tea.

So one of them Do just turn yourself come closer and I'll show you exactly what the seafood looks like now and exactly what you need to look for to make sure efficiency food is cooked properly so just just come closer. Okay, so here is our Thai seafood curry, turn the heat off and just want to show you exactly what you're looking for. So we've got a piece of Rocklin here, that's the fish, the some calamari and that's fine the prawn. Okay, here we go. There we go. So, what you're looking for is your, your fish to be nice and firm.

You can open it up, it's cooked all the way through calimary you can see it's change color. It's a bit more rubbery and you're prone to change color as well and that you can see you can cut them in half and they're cooked all the way through. So what you're looking for is your sci fi to have changed color slightly. To become nice and firm so that's what you're looking for. And just to double check that your fishing your seafood is caught properly so this is our Thai seafood curry. So we're going to do now is take some and get into a ball.

There's some, some onions and some things in there as well. Now these these capitalized leaves you can't eat so you can just take those out to only do is take out seafood curry and I've got a little bit of coriander just put on top just like this pretty it up a little bit and there is our Beautiful tie red secret curry. So this is our tie see through our red tie seafood curry. You can serve it straight from the from the stove straight on to the dinner table just put it in our heat mat underneath certain straight from the pot, or you could put it into like a nice serving bowl or dish to serve to guess garnish with some commander, maybe some chopped fresh red chili or something like that. And and I just recommended to serve it with some steamed Jasmine or basmati rice.

Absolutely delicious. Now the only thing left to do now is to actually try some of this. See what it's like. Love prawns That's lovely. He would have to say so myself. That's really really nice.

And try but trust me, Mr. Cooper Turner must stop now. And this dish will comfortably feed four people, maybe maybe up to six. And it's a great way of making a little bit efficiency food go, you know, you stretch it out a long, long way. So that's our time. Seafood curry. Hope you enjoyed the video.

Thanks for joining me today and I'll see you again soon. Bye bye.