Red Curry Crawfish

Crawfish!

As winter progresses, our thoughts turn to crawfish. The vigil. Waiting for the word. Oh, Jennifer! When will Hawks Crawfish re-open? As of January 8th, still no date on the horizon. Some years we have to wait until March. But it’s worth it. Like anticipating Ruston peaches or Ponchatoula strawberries — better to wait for the best and enjoy them for as long as they last.

In the meantime thankfully, we have frozen crawfish tails. Not like that’s a hardship. So as always in the winter, I’m looking for ways to add sunshine and warmth to the dishes I prepare. And I thought Thai red curry would pair nicely with the crawfish, which it did. Carrots, asparagus and orange are particularly delicious with crawdads, though they’re not often used in crawfish dishes. This one-pot meal comes together quickly. And it delivers the goods: crawfish, heat, crisp veg and a sauce you’ll want to spoon up.

Red Curry Crawfish

Thai red curry crawfish takes this seafood recipe out of the bayou and into exotic climes. The warm spices, creamy coconut milk, carrots and asparagus meld beautifully with Louisiana's iconic shellfish star. Vive la différence!

Yield: 4

Author: Louisiana Supper Club

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Red Curry Crawfish

Crawfish, heat, crisp veg and a sauce you’ll want to spoon up!

prep time: 15 Mcook time: 25 Mtotal time: 40 M

ingredients:

• 1 orange zest removed and juiced
• 2 tbsp coconut oil
• 1 medium leek or onion, thinly sliced
• 1 tbsp gingerroot grated
• 2 cloves garlic minced
• 4 tbsp red curry paste or more to taste
• 1 cup coconut milk
• 1/4 tsp cayenne to taste
• 1/2 tsp fish sauce Red Boat brand is particularly good
• 1 tsp raw honey or coconut sugar
• 1 cup carrots thinly sliced
• 1 bunch asparagus trimmed and sliced into 2-inch pieces
• 16 oz. crawfish tails or peeled, deveined shrimp
• 1 medium lime juiced
• 1/2 cup cilantro chopped
• salt and pepper to taste

instructions:

How to cook Red Curry Crawfish

1. In a 12-inch skillet, melt coconut oil over medium heat. Add orange zest and sauté for 1 minute.
2. Add the sliced leek or onion and sauté until translucent and tender, about 3 minutes for leek and about 6 minutes for onion.
3. Add the ginger and garlic and sauté for 30 seconds until fragrant. Add curry paste, stirring until combined. Add coconut milk, cayenne, fish sauce, orange juice and honey and stir again until combined.
4. Add carrots, cover and cook until crisp tender, about 5 minutes.
5. Add asparagus and crawfish. Cover and cook until vegetables are tender, about 10 minutes.
6. Add lime juice and cilantro, stirring to combine. Taste for seasoning, adding salt and pepper if desired. Also taste for honey, lime juice, fish sauce, cayenne and/or red curry paste, adding more of whatever suits your palate.

Calories

419

Fat (grams)

21

Sat. Fat (grams)

17

Carbs (grams)

19

Fiber (grams)

3

Net carbs

16

Sugar (grams)

6

Protein (grams)

40

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