Recipe For Thai Inspired Crayfish Curry

For those of you who are regular readers of my blog, you will know that I have been setting food challenges for quite some time now. The challenges I issue are not for reward, but hopefully have inspired people to try something new – whether it is a new recipe, or technique, or to make something they are familiar with and blog about it.

I am a regular participant of PinkPolkaDot’s quiz and am always up for a challenge. When Nina started her obverse challenge last week I considered taking part, but with the rush to get to Johannesburg I was not sure that I would have the time. However, there are prizes up for grabs so I needed to make a plan. Who doesn’t love winning prizes? I am not in a position to offer prizes for my challenges – blogging is a hobby for me, not a living, but as I said, I am keen on winning prizes.  There are no rules for my challenges – but then again, if there are rewards, there are often rules! Hope you enjoy trying out my Thai dish.

I have recently bought a Thai Basil plant which is not ready for use, but I found some Thai Basil and Lemongrass at Woolworths and put them into the shopping bag hoping for some inspiration. This came along when I opened a tin of whole baby corn by mistake.

"Crayfish Curry"
Crayfish Curry

this is not the photo of the recipe – that photo was lost in the transfer of my blog!

Thai Inspired Crayfish Curry

Ingredients

  • 1 tin coconut cream
  • 2 cloves garlic crushed
  • 2 cm fresh root ginger peeled and sliced
  • 1 red chilli - leave whole for a mild curry and split in half for a stronger curry leave the seeds in for a much stronger curry
  • half a lemongrass stalk finely sliced
  • 2 crayfish tails steamed and cut into bit size chunks
  • 1 tin whole baby corn - or fresh of course
  • 1 punnet sugar snap peas - which I did not have so I used frozen peas

Instructions

to steam your fresh crayfish

  • begin by 'drowning' the crayfish in fresh cold water - completely cover them and after 15 minutes they will be ready for the steam. Place some salted or sea water into the bottom of a large pot and when boiling add the crayfish, cover with the lid and allow to steam for 9 minutes. Remove and clean when cooled down. To cut the crayfish, slice right down the middle - head to tail, remove all the bits that are not edible, enjoy the meat in the head and claws as a starter while preparing this lovely meal.

for the curry

  • heat the coconut cream in a thick bottomed pot - I used my tagine.
  • when simmering add the ginger, garlic, lemongrass and the chilli and allow to infuse.
  • add the corn and when the corn is hot, add the peas and the crayfish tails and heat.
  • as soon as everything is hot, serve on a bed of Jasmine rice.

Notes

good tip learnt from Gordon Ramsay - rub the whole chilli between your palms to loosen the seeds, cut off the top of the chilli and shake the seeds out, then use as you want

Tandy

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