Seafood Curry Recipe from Chef Marco Ferraro at Wynwood Kitchen and Bar in Miami, Florida

Seafood curry that tastes as vibrant as it looks

Chef Marco Ferraro made his Miami mark at Wish with a menu of globally inspired cuisine. Now he's given the city's emerging arts district a new dining destination with Wynwood Kitchen & Bar, where he brings his expert touch to the brasserie-style menu. This sweet-spicy curry showcases the chef's talent for combining seafood (here, red snapper and mussels) with bold Asian flavors. At the restaurant, Ferraro serves the fragrant curry in clay pots; at home, ladle it into shallow bowls and pass the jasmine rice, cilantro and lime wedges for a lively dinner.

Recipe adapted from Marco Ferraro, Wynwood Kitchen & Bar, Miami

Snapper-Mussel Curry
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Seafood curry that tastes as vibrant as it looks.
Servings
4
servings
Ingredients
  • 7 garlic cloves
  • 1 medium shallot, chopped (about ½ cup)
  • 3 tablespoons peeled and thinly sliced ginger
  • 2 tablespoons ground turmeric
  • 1 tablespoon coarsely chopped jalapeño
  • 1 stalk lemongrass, trimmed and thinly sliced
  • 2 teaspoons salt
  • 3½ tablespoons Asian fish sauce
  • 2 tablespoons Thai yellow curry paste
  • 2 tablespoons canola oil
  • 1 cup sugar
  • Stems from 1 bunch cilantro (about 1 cup), leaves reserved for garnish
  • Two 14-ounce cans coconut milk
  • 2 tablespoons fresh lime juice
  • Four 6-ounce red snapper fillets, each cut into 4 small pieces
  • 2 dozen mussels, scrubbed and de-bearded
  • Lime wedges and steamed jasmine rice, for serving
Directions
  1. In a blender, combine the garlic with the shallot, ginger, turmeric, jalapeño, lemongrass, salt, fish sauce and curry paste and blend until combined.
  2. In a medium saucepan, warm the canola oil over medium heat. Add the purée and cook, stirring constantly, until fragrant and slightly browned, about 5 minutes. Reduce the heat to medium-low and add the sugar and cilantro stems. Cook, stirring frequently, for 5 minutes. Add the coconut milk and 1 cup of water and simmer for 15 minutes.
  3. Let the curry broth cool slightly, then transfer to the blender and purée until smooth, working in batches if necessary. Strain the broth through a fine mesh strainer back into the saucepan. Stir in the lime juice.
  4. Add the snapper and mussels to the saucepan. Cover and simmer over medium heat until the snapper is cooked through and the mussels open, about 6 minutes. Remove the saucepan from the heat.
  5. Divide the seafood and broth among 4 bowls. Garnish with the cilantro leaves and serve immediately with lime wedges and steamed rice.
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