Thai Red Curry Oysters and Coconut Cream
The red curry paste doesn't overwhelm the flavor of your oysters, and the addition of coconut cream brings it all together. Here we prepared it in the most simple way, but you can also serve with fresh greens of your choice, and it's very nice with a generous amount of fresh Thai basil. Always serve with a bed of freshly-steamed jasmine rice.
We used our oven-safe hand painted Thai ceramic platter, which works so well in preparing seafood.
For 4 Person(s)
- 1 Tablespoon Red Curry Paste (use Hand Brand)
- 1 8.5 Ounces Box All Natural coconut milk
- 2 Tablespoons Coconut Milk Cream (see below)
Method for Thai Red Curry Oysters and Coconut Cream
Heat your wok to low/medium heat, add vegetable oil, then add red curry paste. Spread out the curry paste, and fry until fragrant. Slowly add the coconut milk, stir to fully incorporate the coconut milk, and let simmer for 5-10 minutes.
Place your oysters (or seafood) on an oven-safe platter and pour the red curry mixture over it. Place in the oven at 325F for about 15 minutes or until done.
Serve with freshly-steamed jasmine rice, and dollop coconut cream over the side.
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. Our Chaokoh and Aroy-D brands are very high quality so there is plenty of cream on the top.