Marcus Bawdon shares his recipe for barbecued seafood curry in a coconut. An exciting new way to cook this Asian speciality
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
- 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.
Chef’s tip: ‘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.’
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