MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Curry Crawfish
Categories: Seafood, Vegetables, Chilies, Curry, Herbs
Yield: 4 servings
1 Orange; zested, juiced
2 tb Coconut oil
1 md Leek or onion; thin sliced
1 tb Gingerroot; grated
2 cl Garlic; minced
4 tb Red curry paste; or more
1 c Coconut milk
1/4 ts Tabasco flakes; to taste
1/2 ts Fish sauce
1 ts Raw honey or coconut sugar
1 c Carrots; thin sliced
1 bn Asparagus; trimmed, in 2"
- pieces
16 oz Crawfish tails -OR-
16 oz Peeled, deveined shrimp
1 md Lime; juiced
1/2 c Cilantro chopped
Salt & pepper
In a 12" skillet, melt coconut oil over medium heat. Add
orange zest and saute for 1 minute.
Add the sliced leek or onion and saute until translucent
and tender, about 3 minutes for leek and about 6 minutes
for onion.
Add the ginger and garlic and saute for 30 seconds until
fragrant. Add curry paste, stirring until combined. Add
coconut milk, tabasco flakes, fish sauce, orange juice
and honey and stir again until combined.
Add carrots, cover and cook until crisp tender, about 5
minutes.
Add asparagus and crawfish. Cover and cook until
vegetables are tender, about 10 minutes.
Add lime juice and cilantro, stirring to combine. Taste
for seasoning, adding salt and pepper if desired. Also
taste for honey, lime juice, fish sauce, tabasco and/or
red curry paste, adding more of whatever suits your
palate.
RECIPE FROM:
https://www.louisianasupperclub.com
Uncle Dirty Dave's Archives
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