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TACC Address & Tel:
  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
TACC Hour:
  Mon: Closed
  Tue - Thu: 10am - 9pm
  Fri - Sat: 10am - 10pm
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Red Curry Seafood in Thai Style
 
Materials:  
1/2 LB. of shrimps 1/2 LB. of squids
1/2 LB. of scallops
 
   
Sauce Ingredient:  
2 T. of red curry paste (see note) 1/2 C. of coconut milk
1/3 C. of water 1/2 C. of diced green bell pepper
1/2 C. of diced red bell pepper 2 T. of chopped garlic
2 C. of tightly packed Thai basil leaves
1/2 t. of sugar 1 t. of MSG (optional)
2 T. of fish sauce 1/3 C. of oil
   
Procedures:  
  1. Rinse and devein shrimps; and drain. Remove the head and tail from squids; discard. Remove skin and rinse; drain. Cut the squids into 3 stripes; lightly score meat lengthwise and crosswise and cut into bite-size pieces.
  2. Bring a pot of water to boil; cook the squid pieces for 20 seconds, and cook shrimps and scallops for about 1 minute; or until half cooked. Remove and drain.
  3. Heat the wok then add 1/3 C. of oil, stir fry the chopped garlic and the red curry paste until fragrant. Add seafood, green and red bell pepper, then coconut milk, water, sugar, MSG, and fish sauce. Bring to boil, then add basil leaves; remove and serve.


Note: You can purchase it in oriental stores.