Red Curry Oysters

Submitted by Chef floWer

"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"

 

• Ready In: 11mins
• Ingredients: 4
• Yields: 12 oysters

ingredients

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

directions

1. 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.
2. Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
3. Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
4. Place it in the microwave for 1 minute on high.
5. Garnish oysters with Coriander/Cilantro.

Reviews

[Andi Longmeadow Farm]

I love oysters and I love spicy, so I knew this was a marriage made in heaven on this recipe. Oh where to start with the delight of this recipe. Now we are coming upon Spring time, in Maryland (at least for a while) this usually brings an end to oysters for this season so we celebrated this wonderful seafood with this recipe. I love curry and most especially hot so we were all set. We enjoy oysters raw but I did place them on the barbie Q for just a little bit to bring a bit of warmth, although ~ I tasted this sauce with the raw oysters and we loved it even more. Either way, you cannot go wrong with this recipe and truly a delight to behold! Thank you Chef floWer! Made for *PAC* 2008

 

[The Flying Chef]

What a new way of doing oysters apart from the old kilpatrick or mornay. I loved this, few ingredients, really quick and yum, yum. I think I did almost blow my husbands head off with the spice. I love real spicy he prefers not so much and I forgot to tell him when I dished up that it was a curry topping, but after the initial shock he really loved them as well and wolfed them up. A real keeper and will be making again, probably on the weekend as I told my sis about them and she thought it sounded yummy. She is coming over on Sunday for dinner and we are off the fresh fish market for King crab legs so I am guessing a dozen oysters will be finding a way into our sack. Great Post.

 

[Peter J]

Mmmm, nice and spicy but the curry, lemon and oyster juice go really well together and it still lets the flavour of the oysters shine through. I cooked them on a BBQ grill and didn't have any fresh coriander so used some continental parsely.