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Author Notes: Thai red curry takes this crawfish recipe out of the bayou and into exotic climes. The warm spices, creamy coconut milk, carrots and asparagus meld beautifully with Louisiana's iconic seafood star. Vive la différence! —Sharon
- 1 orange, zest removed and juiced
- 2 tablespoons coconut oil
- 1 leek or onion, thinly sliced
- 1 tablespoon ginger root, grated
- 2 garlic cloves, minced
- 4 tablespoons red curry paste or to taste
- 1 cup coconut milk
- 1/4 teaspoon cayenne or to taste
- 1/2 teaspoon fish sauce, such as Red Boat
- 1/2 teaspoon honey or coconut sugar
- 1 cup carrots, peeled and thinly sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pound crawfish tails or peeled, deveined shrimp
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- In a 12-inch skillet, melt coconut oil over medium heat. Add orange zest and sauté for 1 minute.
- Add the sliced leek or onion and sauté until translucent and tender, about 3 minutes for leek and about 6 minutes for onion.
- Add the ginger and garlic and sauté for 30 seconds until fragrant. Add curry paste, stirring until combined. Add coconut milk, cayenne, fish sauce, and honey and stir again until combined.
- Add carrots, cover and cook until crisp tender, about 5 minutes.
- Add asparagus and crawfish. Cover and cook until vegetables are tender, about 10 minutes.
- 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.