Scallops and Prawns Chu Chee

Chu Chee curry paste is the traditional Thai flavour base for seafood. It is similar to a red curry paste, in that dried red chillies dominate, but the proportion of aromatics such as galangal, makrut (kaffir lime) leaves and coriander (cilantro) are greater.

SERVES 4

CHU CHEE CURRY PASTE

10 long red chillies, dried

1 teaspoon coriander seeds

1 tablespoon shrimp paste

1 tablespoon white peppercorns

10 makrut (kaffir lime) leaves, finely shredded

10 red Asian shallots, chopped

2 teaspoons finely grated makrut (kaffir lime) zest

1 tablespoon chopped coriander (cilantro) stem and root, chopped

1 stem lemongrass, white part only, finely chopped

3 tablespoons chopped galangal

1 tablespoon chopped krachai, optional (see note)

6 garlic cloves, crushed

540 ml (18½ fl oz) tinned coconut cream (do not shake the tins)

500 g (1 lb 2 oz) scallops with roe removed

500 g (1 lb 2 oz) raw king prawns (shrimp), peeled, deveined, tails intact

2–3 tablespoons fish sauce

2–3 tablespoons palm sugar (jaggery)

8 makrut (kaffir lime) leaves, finely shredded

2 red chillies, thinly sliced

1 large handful Thai basil

Soak the chillies in boiling water for 5 minutes, or until soft. Remove the stem and seeds, then chop. Dry-fry the coriander seeds, shrimp paste wrapped in foil, and peppercorns in a frying pan over medium–high heat for 2–3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind the coriander and peppercorns to a powder.

Put the chopped chillies, shrimp paste and ground coriander and peppercorns with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

Put the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture ‘splits’ (the oil starts to separate). Stir in 3 tablespoons of the curry paste, reduce the heat and simmer for 10 minutes, or until fragrant.

Stir in the remaining coconut cream, scallops and prawns, and cook for 5 minutes, or until tender. Add the fish sauce, palm sugar, makrut leaves and chilli, and cook for 1 minute. Stir in half the Thai basil and garnish with the remaining leaves.

Note: Krachai (bottled lesser galangal) is available from Asian food stores. It can be omitted from the paste if unavailable.