Spicy Thai Oyster Coconut Curry

Keep calm and curry on with this delicious meal.

Ingredients

  • 2 cloves garlic
  • Canola oil and salt
  • 1 bunch coriander
  • 1 large knob ginger
  • 2 stalks lemongrass
  • 1 tablespoon red chili paste
  • ¾ cup coconut milk
  • 1 cup of shucked or oysters
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 teaspoon fish sauce

Instructions

  1. Thinly slice garlic cloves, finely chop the coriander stems, peel and thinly slice the ginger, and roughly chop the lemongrass.
  2. Heat a large frying pan on medium-high, and add a big glug of canola oil, along with all of the above chopped aromatics and the curry paste. Cook, stirring constantly, for 2-3 minutes, until very fragrant. 
  3. Add the coconut milk, the fish sauce, and the palm sugar (or brown sugar). Cook 1-2 minutes, until combined. 
  4. Add the oysters, and cook 2-4 minutes, until the oysters are cooked to your liking.
  5. Remove the pan from the heat, and add in some roughly chopped coriander leaves. Serve over jasmine rice. Enjoy!

More Recipes from DAN