Recipe courtesy of Tiffany Derry
Recipe courtesy of Tiffany Derry
Show:
Worst Cooks in America
Episode:
Reality Check: The Worst Lotus
Seared Yellowtail Snapper & Shrimp Yellow Curry with Jasmine Rice
Getting reviews...
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1132
- Total Fat
- 60 g
- Saturated Fat
- 39 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 56 g
- Cholesterol
- 107 mg
- Sodium
- 1471 mg
Curries are known all over the world from India to Thailand to the Caribbean. This is a Thai-inspired version with a mildly sweet yellow curry, mussels and shrimp, served with crispy yellowtail snapper and a side of jasmine rice. Lime leaf, Thai basil, turmeric and lemongrass add a brightness that wonderfully complements this richly-flavored seafood curry.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1132
- Total Fat
- 60 g
- Saturated Fat
- 39 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 56 g
- Cholesterol
- 107 mg
- Sodium
- 1471 mg
Ingredients
Rice:
To Serve:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Peel and devein the shrimp, leaving the tails on and reserving the shells.
- Add the shrimp shells to a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer for 10 minutes to make the shrimp stock. Set aside.
- To a heavy-bottomed saucepan, add just the coconut fat from both cans of coconut milk, scooping it off the top with a spoon. Heat over medium-high heat and add the curry paste, sugar, turmeric, lime leaves, lemongrass and the split Thai chiles. Cook until fragrant, about 1 minute, then add the remaining coconut milk. Add the fish sauce and 1 cup of the shrimp stock. Simmer, uncovered, for 20 minutes.
- While the curry is simmering, bring about 4 cups water to a boil in a saucepan. Cook the green beans until they are bright green, about 2 minutes, then immediately transfer to an ice bath to chill for 30 seconds. Drain the green beans, then add to the curry along with the shrimp and mussels. Cover with the lid, then continue to cook gently for 2 to 3 minutes until the shrimp are pink and cooked through and the mussels begin to open. Taste and adjust the seasoning. Remove from the heat.
- Heat the canola oil over high heat in a large sauté pan. Place the snapper into the pan skin side down and press down lightly with a fish spatula. Pan fry for 4 to 5 minutes until the skin is crispy. Flip the snapper over and continue to cook for another minute until the internal temperature reaches 145 degrees F. Turn off the heat and set aside.
- For the rice: Add the jasmine rice, olive oil, salt and 2 cups water to a medium saucepan. Bring to a boil, then stir and reduce the heat to a gentle simmer. Cover with a lid and simmer for about 10 minutes or until the rice is fully cooked, then take off the heat and leave to steam with the lid on for another 10 minutes. Fluff with a fork and set aside until ready to serve.
- To serve: Arrange the shrimp, mussels and green beans around the plate and place the snapper, skin-side up, in the center. Carefully ladle the curry sauce into the bowl, taking care not to cover the crispy fish skin.
- Garnish with the lime juice, cilantro leaves and Thai basil. Add the sliced Thai red chile, if using. Serve the jasmine rice alongside the curry.
Looking for Something Else?
Related Pages
- Seared Branzino & Shrimp Red Curry with Jasmine...
- Red Curry with Lobster, Shrimp and Clams with...
- Thai Red Curry Shrimp with Jasmine Rice
- Passion Yellowtail Snapper
- Chicken Adobo with Jasmine Rice
- Crispy Skinned Florida Yellowtail Snapper, Red...
- Spicy Coconut Shrimp with Spicy Mango Basil Salsa...
- Rainbow Trout with Jasmine Rice and Citrus...
- Thai Green Curry with Red Snapper, Jumbo Prawns...