Smoky and the Wood Pit – Barbecued seafood curry
'This recipe is a reminder of holidays in the Far East, where spicy seafood curries are served in young green coconuts,' says Marcus
- Added on June 16, 2014
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Serves 2
Supported by
- You will need
- Method
Green coconut 1
Galangal or ginger thumbnail sized piece
Bird’s eye chilli 1-2, to taste
Lemongrass ½ a stick, finely shredded
Lime ½, juice of
Fresh coriander few sprigs
Green thai sauce 2 tsp
Fish sauce
Squid rind and mussel meat 2 handfuls
Cooked crab claws 2
King prawns a few
Thai jasmine rice 50g
- Cut the top off the coconut, retaining the coconut milk inside and scoop out the jelly-like coconut meat and set it aside.
- In a spice grinder or blender, add the ginger, chilli, lemongrass, lime juice, coriander, thai sauce and a glug of fish sauce. Pour in half the coconut milk and all of the coconut flesh. Blitz all the ingredients to make a sauce.
- Cook the squid rinds and mussel meat in a little of the sauce until cooked, then add the rest of the sauce and heat until warmed through.
- Load the coconut shell with the curry and add the crab claws. Place the coconuts on rings made from tinfoil, and put the coconut top lids back on.
- Cook on a medium hot barbecue with the lid down for 20 minutes.
- Brush a few king prawns with the sauce and grill on the barbecue. Serve with thai jasmine rice.
You will need
Green coconut 1
Galangal or ginger thumbnail sized piece
Bird’s eye chilli 1-2, to taste
Lemongrass ½ a stick, finely shredded
Lime ½, juice of
Fresh coriander few sprigs
Green thai sauce 2 tsp
Fish sauce
Squid rind and mussel meat 2 handfuls
Cooked crab claws 2
King prawns a few
Thai jasmine rice 50g
Method
- Cut the top off the coconut, retaining the coconut milk inside and scoop out the jelly-like coconut meat and set it aside.
- In a spice grinder or blender, add the ginger, chilli, lemongrass, lime juice, coriander, thai sauce and a glug of fish sauce. Pour in half the coconut milk and all of the coconut flesh. Blitz all the ingredients to make a sauce.
- Cook the squid rinds and mussel meat in a little of the sauce until cooked, then add the rest of the sauce and heat until warmed through.
- Load the coconut shell with the curry and add the crab claws. Place the coconuts on rings made from tinfoil, and put the coconut top lids back on.
- Cook on a medium hot barbecue with the lid down for 20 minutes.
- Brush a few king prawns with the sauce and grill on the barbecue. Serve with thai jasmine rice.
'It's a good one to cook on a barbecue, as the coconut releases a wonderful toasted coconut smoke that adds extra fragrance to the curry. Pick up a green coconut at the Chinese supermarket.'