Red Curry Oysters Recipes

RED CURRY OYSTERS

This dish is for people who love hot and spicy foods. The curry paste I use comes in a small 114 gram can and is called 'Brand Maesri Red Curry Paste' I found it in an Asian store. I normally microwave the oysters but you can place them on the BBQ (Bottom facing down) or put them under the griller/boiler. I first tasted something similar to this at a Ballarat Indian/Italian/Thai Restaurant called Restaurante Da-Uday - http://www.ballarat.com/dauday.htm

Provided by Chef floWer

Categories Lunch/Snacks

Time 11m

Yield 12 oysters

Number Of Ingredients 4

Red Curry Oysters image

Steps:

Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
Place it in the microwave for 1 minute on high.
Garnish oysters with Coriander/Cilantro.

Nutrition Facts : Calories 42.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 53.4, Carbohydrate 3.5, Fiber 0.4, Protein 4.8

Ingredients

12 oysters, fresh with shell
4 tablespoons red curry paste
1 lemon, juiced
4 tablespoons coriander or 4 tablespoons cilantro, chopped

CEYLON CURRY OF OYSTERS

This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And since chilies are now commonly available, I used a serrano rather than the sweet green pepper that Hughes suggested.

Provided by Amanda Hesser

Categories appetizer, main course

Time 15m

Yield Serves 2

Number Of Ingredients 13

Ceylon Curry of Oysters image

Steps:

In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 45 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1253 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

2 tablespoons butter or coconut oil
4 small shallots, finely chopped
1 clove garlic, minced
1/2 serrano or Thai chili, seeded and minced
1 tablespoon curry powder
1 large pinch turmeric
1 cinnamon stick
3 cloves
1 bay leaf
1 cup coconut milk
Salt
12 oysters, shucked, liquor reserved
Juice of 1/2 lemon

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RED CURRY OYSTERS

CEYLON CURRY OF OYSTERS

This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And since chilies are now commonly available, I used a serrano rather than the sweet green pepper that Hughes suggested.

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