Adam’s Cray Cray Crayfish Coconut Curry, (Thai Style) Over Rice (แกงแดงครอว์ฟิช)
Crawfish/ Crayfish season has come early this year because of warmer than average temperatures and higher than average temperatures to the bayou area of the US. When I first started hearing about crawfish season it made me laugh because I imagined them ripening and falling from trees or something like a fruit.
Actually, crawfish are farmed and they tend to grow when it’s warmer and wetter so they are usually getting nice and big in February but this year things started getting good early. According to www.cajuncrawfish.com crawfish boils are kind of a viral thing with one leading to another and therefore soon demand outpaces supply so it’s good to get a jump on things by watching the news or if nothing else buy frozen tails like we did and avoid the whole peeling and supply and demand cycle.
The kind we bought we actually got at Target which is typically not where we buy meat because it is often double in price for some items. They don’t seemed to be as well tooled to handle meat and use only prepackaged stuff and then seem to pass the expense on to customers who already go there because like us we don’t mind paying a little more for a bit nicer experience, no peeling or massacring the little critters for me.
We had a boil 2 weeks ago and I couldn’t watch the little sentient beings having their lights extinguished. I should really go lacto-ovo vegan for the psychological and health benefits if I’m honest. But there is a reason meats are the number 1 item people look at on recipe blogs, they’re super satisfying to eat if you don’t think about it. The other ingredients are as follows.
- • 1 package crawfish tail meat, (about 0.75 lbs.)
- • 3 tbsp red curry paste.
- • ½ tsp salt.
- • ¼ tsp black pepper.
- • ¼ tsp chili powder.
- • 2 tbsp of olive oil.
- • 1 medium diced onion.
- • 5 finely chopped garlic cloves.
- • 2 tbsp fresh basil.
- • 1 can lite coconut milk, (about 13.5 fl.oz.)
- • 2 tbsp Stevia.
- • 1 tsp freshly grated ginger.
- • 2 tbsp lime juice.
- • ½ cup water.
- • 1 cup cut half cherry tomatoes to be added at the end (They're freaking delicious by the way if you get these kind, try not to eat them all before you're done.)
- In a large wok stir fry the curry paste using the olive oil.
- Add in ½ of the can of coconut milk.
- Add the crawfish tails and continue cooking.
- Add the rest of the coconut milk and ½ cup of water and bring to a boil.
- Add the rest of the spices and vegetables except for the stevia and tomatoes and continue cooking until the bamboo shoots are soft.
- Add the tomatoes and stevia and taste and add more spice per your taste.
- Serve over the rice garnished with a sprig of the fresh basil and with the cherry tomatoes for presentation.
Some Notes: I chose the red curry to offset all the yellow and white colored items so popular in Thai recipes that sometimes give them a bland yellow soupy look. The crawfish also have their own red color so the tomatoes and red chili are nice complements. Because the red curry already has red chili powder in it it may be on the spicy side for you which is easy to remedy by adding more coconut milk or just starting with a lower amount of curry paste in the beginning.