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Green Curry Crawfish is a simple recipe I came up with, to take advantage of two of my favorite foods. My wife, Mod always has green curry paste at home, and in Houston, Texas, there's always crawfish available. I told Mod I am kind of tired of her obsession with crawfish, just last night, it's the massive pile of exoskeletons. It's the bug, part of the Mudbugs, that bug lol.
You can use whatever you want for the vegetable in Thai green curry. I thought I'd use this interesting vegetable to go with this interesting protein. My wife was excited about it because we had never had it before. The name tells you what Broccoflower is, cross-pollinated broccoli and cauliflower. Simple as that, it could happen in nature as easily as my wife and I could have a Thai/white baby, and as easily as mixing this shellfish from the west with a curry recipe from the east. Read more about it on its Wikipedia page.
I chose to buy pre-shelled crawfish tails from the seafood section of our local store. It's easy to find. if you, unlike me, like pulling crawfish apart, knock yourself out. Boil them first, then pull the tails off until you have ½ to a pound of them. Just don't try to store them too long, we did it once and they got a fishy odor.
Home-made Green Curry Paste
You can make it fresher and more delicious by making your own Thai green curry paste if you have the time and equipment. You just need to have a mortar and pestle and the ingredients you need. Check out our recipe for the fresh paste, if you want to go this route.
You can also just use a store-bought green-curry paste if you don't have time. We love Mae Ploy, Green Curry Paste.
Green Curry Crawfish and Broccoflower
- 1 pound Crawfish Or whatever you prefer
- 1 tablespoon Canola oil or olive oil
- 2 tablespoon Green curry paste Or whatever you prefer
- 1 ½ cups Light coconut milk
- 1 tsp. Stevia
- ½ cup Water
- 1 cup Broccoflower or any vegetable really
- ½ cup Thai basil or cilantro will work
Green Curry Sauce
- Heat oil on medium-high heat.
- Stir-fry green curry paste until fragrant.
- Add in the coconut milk and water and bring to a boil.
- Add in the crawfish tails and cook through
- Add in the vegetables
- Serve hot, with seasoning sauces and garnish