Seafood Curry With Coconut, Citrus And

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Ingredients

2 tsp. ground coriander
 
1 tsp. ground cumin
 
1/2 tsp. freshly ground pepper
 
3 Tbs. peanut oil
 
1 yellow onion, finely minced
 
1 Tbs. each peeled and grated fresh ginger and
 
finely minced garlic
 
2 tsp. each grated lime zest and minced
 
lemongrass
 
1 to 2 tsp. minced jalapeo chili
 
2 cups coconut milk
 
1 1/2 cups fish or chicken stock
 
1/4 cup fresh cilantro, pureed with 1 Tbs. water
 
1 Tbs. lime juice, or to taste
 
1 Tbs. brown sugar
 
Salt, to taste
 
2 small squid
 
2 small cucumbers, peeled, quartered
 
lengthwise, seeded and cut into 2-inch pieces
 
1 lb. firm white fish fillets
 
24 clams, well scrubbed
 
8 each medium or large shrimp, peeled and
 
deveined, and sea scallops

Description

This Asian-inspired Curry, More Sweet Than Hot, Pairs Nicely With A Medium-bodied Australian Riesling That Will Balance Its Sweet, Citrus And Hot Tones. An Off-dry White Or Rosé Picks Up On The Nuance Of The Sweet Coconut. Dependable: Dry, Unoaked Austra

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