Club House for Chefs

Curried Shrimp and Halibut with Cinnamon Scented Rice


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Green Curry Broth
Thai Kitchen Coconut Milk 600 g
Garlic cloves 4
Lime leaves 6
Lemon grass 4 stalks
Red chilies 2
Ginger 150 g
Galangal 85 g
Star anise 4
Cinnamon Sticks 290 g 2
Coriander Seed 285 g 1 tsp
Thai Kitchen Green Curry Paste 90 mL
Chilies 3
Coriander 4 stalks
Thai basil 3 stalks
Halibut and shrimp
Shrimp 12
Halibut 16 oz
Thai Kitchen Green Curry Paste 2 tbsp
Scented Cinnamon Rice
Basmati rice 250 mL
Onion 1/2 each
Garlic cloves 2
Ginger 1
Chili 1
Galangal 1
Lime leaves 4
Cardamom 2
Cloves, Ground 500 g 1/2 tbsp
Coriander Seed 285 g 1 tsp
Cloves 2
Star anise 2
Coconut water 375 mL
Lime zests 2 each
Spring onions 2 stalks
Coriander 2 stalks
Naan Bread
Naan 4 each
Garlic oil 1 tbsp
Miscellaneous
Limes, cut in half 4
Red chili, sliced thin 1
Fresh Thai basil 4 stalks

Instructions

This recipe was created for Club House for Chefs by: Romain Avril, Executive Chef of Lavelle in Toronto, ON.

For the Green Curry Broth: Dice garlic, lemon grass, red chilies, ginger, galangal. In a pot add all the ingredients together with the Thai Kitchen Coconut Milk and Thai Kitchen Green Curry Paste and cook for an hour on low simmer. Add the remaining chilies, coriander and Thai basil. Let it steep for 15 min and reserve.

For the Halibut and Shrimp: Devein the shrimp and cut the halibut in big shunk (1oz). Marinade them for 6 hours with 2 tbsp of Thai Kitchen Green Curry Paste. Cook the shrimp for 2 minutes in a pot with some of the coconut curry broth and do the same with the halibut.

For the Cinnamon Scented Rice: Brunoise the onion, garlic, ginger, chili, galangal and sweat it off with all the spices. Make sure to do it on low heat so the mixture cooks with no colour. Add the rice to the mixture and stir all together, season. Add the coconut water and cook it until all the liquid is evaporated. Rectify the seasoning, add the zests and juice from the lime and the chopped up, and some chiffonade of fresh coriander.

For the Naan Bread: Cut the naan into quarter and deep fry it or grill it, brush the garlic oil on top of them and season.



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